Ingredients
Rice
- 1/2 cup Jasmine rice rinsed
Salmon
- 1/2 tsp Lemon juice
- 1.5 TBSP Butter melted
- 2 tsp Fresh parsley chopped
- 12 oz Salmon skinless double check to make sure all pin bones are removed by running your finger over top of the filet
- 2 slices Crusty bread lightly toasted and buttered
- 2 tsp Butter
Peas
- 1 TBSP Butter
- 1 cup Green Peas
Salad
- 2 cups Spring Mix
- 6 slices Cucumber
- 2 TBSP Red onion
- 2 TBSP Carrots peeled and shaved
Vinaigrette
- 2 tsp Extra-virgin olive oil
- 1/2 tsp Apple cider vinegar
- 1/4 tsp Dijon mustard
- 1/8 tsp Dried oregano
Beverage
- 16 oz Water cold or iced
Instructions
- Preheat the oven to 400°F (205°C).
- Cook the rice according to the directions on the package.
- Make the salmon: Place the salmon on a foil-lined baking dish and season with salt and pepper. In a bowl, mix the lemon juice, melted butter, and parsley. Lather the top of the salmon with half of the lemon butter.
- Bake for about 10 minutes at 400°F (205°C), to an internal temperature of 130°F (55°C) using a thermometer. Baking time will vary based on your fish fillet thickness. While the salmon is baking, make the vinaigrette and salad.
- Prep salad ingredients per instruction above. Place the spring mix in a bowl with cucumber and onion on top. Use a vegetable peeler to shave the carrot onto the top of the salad.
- Whisk together ingredients for the vinaigrette and season with salt and pepper to taste. Dress the salad before serving.
- Finish the 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 the fish: Brush the remaining lemon butter over top. Set aside to rest for 5 minutes. While resting, make the peas.
- Melt the butter in a non-stick pan over medium heat. Add peas, and season with salt and pepper. Cook, stirring frequently until peas are tender and heated through (about 3-5 minutes).
- Toast the bread in a toaster oven.
- Finish the salad: Dress with the vinaigrette.
- Serve: Enjoy the salmon with rice, peas, side salad, bread and butter, and water.
Nutrition
Calories: 860kcal | Carbohydrates: 85g | Protein: 49g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 651mg | Potassium: 1309mg | Fiber: 7g | Sugar: 9g | Vitamin A: 4172IU | Vitamin C: 41mg | Calcium: 115mg | Iron: 6mg

Baked Salmon
Ingredients
Rice
- 1/2 cup Jasmine rice rinsed
Salmon
- 1/2 tsp Lemon juice
- 1.5 TBSP Butter melted
- 2 tsp Fresh parsley chopped
- 12 oz Salmon skinless double check to make sure all pin bones are removed by running your finger over top of the filet
- 2 slices Crusty bread lightly toasted and buttered
- 2 tsp Butter
Peas
- 1 TBSP Butter
- 1 cup Green Peas
Salad
- 2 cups Spring Mix
- 6 slices Cucumber
- 2 TBSP Red onion
- 2 TBSP Carrots peeled and shaved
Vinaigrette
- 2 tsp Extra-virgin olive oil
- 1/2 tsp Apple cider vinegar
- 1/4 tsp Dijon mustard
- 1/8 tsp Dried oregano
Beverage
- 16 oz Water cold or iced
Instructions
- Preheat the oven to 400°F (205°C).
- Cook the rice according to the directions on the package.
- Make the salmon: Place the salmon on a foil-lined baking dish and season with salt and pepper. In a bowl, mix the lemon juice, melted butter, and parsley. Lather the top of the salmon with half of the lemon butter.
- Bake for about 10 minutes at 400°F (205°C), to an internal temperature of 130°F (55°C) using a thermometer. Baking time will vary based on your fish fillet thickness. While the salmon is baking, make the vinaigrette and salad.
- Prep salad ingredients per instruction above. Place the spring mix in a bowl with cucumber and onion on top. Use a vegetable peeler to shave the carrot onto the top of the salad.
- Whisk together ingredients for the vinaigrette and season with salt and pepper to taste. Dress the salad before serving.
- Finish the 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 the fish: Brush the remaining lemon butter over top. Set aside to rest for 5 minutes. While resting, make the peas.
- Melt the butter in a non-stick pan over medium heat. Add peas, and season with salt and pepper. Cook, stirring frequently until peas are tender and heated through (about 3-5 minutes).
- Toast the bread in a toaster oven.
- Finish the salad: Dress with the vinaigrette.
- Serve: Enjoy the salmon with rice, peas, side salad, bread and butter, and water.
Nutrition
Calories: 860kcalCarbohydrates: 85gProtein: 49gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 142mgSodium: 651mgPotassium: 1309mgFiber: 7gSugar: 9gVitamin A: 4172IUVitamin C: 41mgCalcium: 115mgIron: 6mg
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