Roasted Salmon

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Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 860kcal

Ingredients

Rice Pilaf

  • 2 tsp Extra-virgin olive oil
  • 2 TBSP Onion minced
  • 1 clove Garlic minced
  • 1/2 cup White rice rinsed
  • 1 cup Chicken broth

For the Croutons:

  • 1 cup French baguette cut into cubes 1/4" thick
  • 1/2 TBSP Extra-virgin olive oil
  • 1/2 tsp Garlic minced

Caesar Salad:

  • 1 clove Garlic minced
  • 1 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp Lemon juice fresh squeezed
  • 1/2 tsp Red wine vinegar
  • 1 TBSP Extra-virgin olive oil
  • 1/2 TBSP Parmesan cheese grated
  • 2 cups Romaine lettuce chopped

Seasoning

  • Salt
  • Black pepper

Salmon

  • 8 oz Salmon skinless double check to make sure all pin bones are removed by running your finger over top of the filet
  • 1 tsp Herbs de provence
  • 1/2 TBSP Butter melted
  • 1/4 TBSP All-purpose flour
  • 1/2 tsp Lemon juice
  • 1/4 cup Chicken broth

Corn

  • 1 TBSP Butter
  • 1 cup Corn

Sparkling Water

  • 24 oz Sparkling water cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Make the rice: Heat the oil in a saucepan over medium heat. Saute the onion and garlic until they start to soften. Stir in the rice. Then stir in the broth and cover with a lid. Cook the rice according to the instructions on the package.
  • For the croutons: Preheat the oven to 350 °F (176 °C).In a small bowl, combine olive oil and minced garlic. Drizzle the garlic oil over the croutons. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10-12 minutes). Then set aside.
  • Make the Caesar Dressing: In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
  • Preheat the oven to 400 °F (205 °C).
  • Make the salmon: Place the salmon on a foil-lined baking dish and season with herbs de Provence, salt, and pepper.
  • Bake for about 10 minutes, to an internal temperature of 130 °F (55 °C) using a thermometer. Baking time will vary based on the thickness of the fish. While the salmon is baking, make the sauce.
  • Make the sauce: Melt the butter in a saute pan over medium heat. Whisk in the flour until combined. Cook for 1 to 2 minutes. Whisk in the lemon juice and broth. Lightly simmer to build flavor and thicken to a creamy consistency. Season with salt and pepper to taste.
  • 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: Set aside to rest for 3 to 5 minutes. While resting, make the corn.
  • Make the corn: Melt the butter in a saute pan on medium heat. Saute the corn until tender and hot. Season with salt and pepper to taste.
  • Mix the romaine with dressing and croutons.
  • Serve: Spoon the sauce over the salmon; and enjoy with rice, corn, salad, and sparkling 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

Roasted Salmon

No ratings yet
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Servings 2
Calories 860 kcal

Ingredients
 
 

Rice Pilaf

  • 2 tsp Extra-virgin olive oil
  • 2 TBSP Onion minced
  • 1 clove Garlic minced
  • 1/2 cup White rice rinsed
  • 1 cup Chicken broth

For the Croutons:

  • 1 cup French baguette cut into cubes 1/4" thick
  • 1/2 TBSP Extra-virgin olive oil
  • 1/2 tsp Garlic minced

Caesar Salad:

  • 1 clove Garlic minced
  • 1 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp Lemon juice fresh squeezed
  • 1/2 tsp Red wine vinegar
  • 1 TBSP Extra-virgin olive oil
  • 1/2 TBSP Parmesan cheese grated
  • 2 cups Romaine lettuce chopped

Seasoning

  • Salt
  • Black pepper

Salmon

  • 8 oz Salmon skinless double check to make sure all pin bones are removed by running your finger over top of the filet
  • 1 tsp Herbs de provence
  • 1/2 TBSP Butter melted
  • 1/4 TBSP All-purpose flour
  • 1/2 tsp Lemon juice
  • 1/4 cup Chicken broth

Corn

  • 1 TBSP Butter
  • 1 cup Corn

Sparkling Water

  • 24 oz Sparkling water cold

Instructions
 

  • Prep the ingredients per the instructions above.
  • Make the rice: Heat the oil in a saucepan over medium heat. Saute the onion and garlic until they start to soften. Stir in the rice. Then stir in the broth and cover with a lid. Cook the rice according to the instructions on the package.
  • For the croutons: Preheat the oven to 350 °F (176 °C).In a small bowl, combine olive oil and minced garlic. Drizzle the garlic oil over the croutons. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10-12 minutes). Then set aside.
  • Make the Caesar Dressing: In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
  • Preheat the oven to 400 °F (205 °C).
  • Make the salmon: Place the salmon on a foil-lined baking dish and season with herbs de Provence, salt, and pepper.
  • Bake for about 10 minutes, to an internal temperature of 130 °F (55 °C) using a thermometer. Baking time will vary based on the thickness of the fish. While the salmon is baking, make the sauce.
  • Make the sauce: Melt the butter in a saute pan over medium heat. Whisk in the flour until combined. Cook for 1 to 2 minutes. Whisk in the lemon juice and broth. Lightly simmer to build flavor and thicken to a creamy consistency. Season with salt and pepper to taste.
  • 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: Set aside to rest for 3 to 5 minutes. While resting, make the corn.
  • Make the corn: Melt the butter in a saute pan on medium heat. Saute the corn until tender and hot. Season with salt and pepper to taste.
  • Mix the romaine with dressing and croutons.
  • Serve: Spoon the sauce over the salmon; and enjoy with rice, corn, salad, and sparkling 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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