Baked Salmon

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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 909kcal

Ingredients

Salmon

  • 1/2 cup Jasmine rice rinsed
  • 2 TBSP Butter melted
  • 2 tsp Fresh parsley chopped
  • 1/2 tsp Lemon juice
  • 12 oz Salmon skinless double check to make sure all pin bones are removed by running your finger over top of the filet
  • 1/4 tsp Salt plus more for seasoning the rice
  • 1/8 tsp Black pepper plus more for seasoning the rice
  • 2 slices Crusty bread toasted
  • 2 tsp Butter

Vegetables

  • 1/2 cup Carrots sliced into rounds
  • 1 cup Green beans ends trimmed
  • 1/2 cup Broccoli cut into small florets

Shirley Temple

  • 8 oz Ginger ale soda
  • 8 oz Lemonade
  • 2 TBSP Grenadine syrup
  • Maraschino cherries optional
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (205°C).
  • Make the rice: Rinse the rice and cook according to the directions on the package.
  • Prep salmon: Prep the butter and parsley per the instructions above. In a bowl, mix the lemon juice, melted butter, and parsley. Place the salmon on a foil-lined baking dish and season with salt and pepper. Lather the top of the salmon with half of the lemon butter.
  • Cook salmon: Bake for about 10 minutes, to an internal temperature of 130°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness.
  • Place vegetables in a large skillet and cover with 1/2 cup water over medium-high heat. Cover with a lid and cook for 3-5 minutes. Remove the lid and let the water evaporate until the vegetables are tender. Season with salt and pepper, to taste.
  • Finish rice: Once tender, fluff with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.
  • Finish fish: Once the fish is cooked, brush the remaining lemon butter over top.
  • Make Shirley temple: Mix together the ingredients for the Shirley temple.
  • Toast the bread. Then spread with butter.
  • Serve the salmon with rice, steamed vegetable, bread, and Shirley Temple (over ice if desired).

Nutrition

Calories: 909kcal | Carbohydrates: 116g | Protein: 46g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 929mg | Potassium: 1267mg | Fiber: 5g | Sugar: 40g | Vitamin A: 6419IU | Vitamin C: 30mg | Calcium: 118mg | Iron: 5mg

Baked Salmon

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings 2
Calories 909 kcal

Ingredients
 
 

Salmon

  • 1/2 cup Jasmine rice rinsed
  • 2 TBSP Butter melted
  • 2 tsp Fresh parsley chopped
  • 1/2 tsp Lemon juice
  • 12 oz Salmon skinless double check to make sure all pin bones are removed by running your finger over top of the filet
  • 1/4 tsp Salt plus more for seasoning the rice
  • 1/8 tsp Black pepper plus more for seasoning the rice
  • 2 slices Crusty bread toasted
  • 2 tsp Butter

Vegetables

  • 1/2 cup Carrots sliced into rounds
  • 1 cup Green beans ends trimmed
  • 1/2 cup Broccoli cut into small florets

Shirley Temple

  • 8 oz Ginger ale soda
  • 8 oz Lemonade
  • 2 TBSP Grenadine syrup
  • Maraschino cherries optional

Instructions
 

  • Preheat the oven to 400°F (205°C).
  • Make the rice: Rinse the rice and cook according to the directions on the package.
  • Prep salmon: Prep the butter and parsley per the instructions above. In a bowl, mix the lemon juice, melted butter, and parsley. Place the salmon on a foil-lined baking dish and season with salt and pepper. Lather the top of the salmon with half of the lemon butter.
  • Cook salmon: Bake for about 10 minutes, to an internal temperature of 130°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness.
  • Place vegetables in a large skillet and cover with 1/2 cup water over medium-high heat. Cover with a lid and cook for 3-5 minutes. Remove the lid and let the water evaporate until the vegetables are tender. Season with salt and pepper, to taste.
  • Finish rice: Once tender, fluff with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.
  • Finish fish: Once the fish is cooked, brush the remaining lemon butter over top.
  • Make Shirley temple: Mix together the ingredients for the Shirley temple.
  • Toast the bread. Then spread with butter.
  • Serve the salmon with rice, steamed vegetable, bread, and Shirley Temple (over ice if desired).

Nutrition

Calories: 909kcalCarbohydrates: 116gProtein: 46gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 134mgSodium: 929mgPotassium: 1267mgFiber: 5gSugar: 40gVitamin A: 6419IUVitamin C: 30mgCalcium: 118mgIron: 5mg
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