Roasted Salmon

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 1243kcal

Ingredients

Rice Pilaf

  • 2 TBSP Onion minced
  • 1 clove Garlic minced
  • 1/2 cup White rice rinsed
  • 1 TBSP Extra-virgin olive oil
  • 1 cup Chicken broth
  • Salt to taste
  • Black pepper to taste

Candied Yams

  • 1 lb Yams peeled and cut into 2-inch chunks
  • pinch Kosher salt
  • 1/2 cup Orange juice
  • 1/2 cup Brown sugar
  • 1/4 tsp Ground ginger
  • 1/4 tsp Ground cinnamon
  • 2 TBSP Butter

Salmon

  • 2 TBSP Butter melted
  • 2 tsp Fresh parsley chopped
  • 1/2 tsp Lemon juice
  • 10 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
  • 1/8 tsp Black pepper
  • 2 slices Lemon garnish
  • 2 slices Crusty bread toasted

Cranberry Cucumber Spritzer

  • 12 oz Sparkling water cold
  • 6 oz Cranberry Juice
  • 6 slices Cucumber
US Customary - Metric

Instructions

  • Preheat the oven to 375 degrees.
  • Make rice pilaf: Set a pot over medium heat. Prep onion, garlic, and rice per the instructions above. Add the oil to the pot and saute the onion and garlic until the onions start to soften. Stir in the rice. Stir in the broth. Cook according to the directions on the package.
  • Place the cut sweet potatoes in a pot and cover it with a couple of inches of cold water. Bring to a boil and add a generous pinch of salt. Boil the sweet potatoes for 5-10 minutes, or until you can just pierce them with the tines of a fork, but not until they are fully cooked (you will continue to cook in the next step). Drain and set aside.
  • 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.
  • For the yams: Mix the remaining ingredients (orange juice, brown sugar, ground ginger, cinnamon, butter) in a sauté pan and bring to a boil on high heat.
  • Add the sweet potatoes and coat well with the sauce. Boil on high heat until the sauce reduces to syrup, about 10 minutes.
  • 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.
  • Finish Rice Pilaf: Once the rice is tender and the liquid has been absorbed, remove from the heat and let stand covered with a lid for 5 minutes. Then fluff with a fork. Season with salt and pepper to taste.
  • Toast the bread.
  • Mix the sparkling water, cranberry juice, and cucumber slices. Serve over ice if desired.
  • Serve the salmon with rice, yams, bread, and spritzer.

Nutrition

Calories: 1243kcal | Carbohydrates: 176g | Protein: 42g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 1059mg | Potassium: 3044mg | Fiber: 11g | Sugar: 71g | Vitamin A: 1241IU | Vitamin C: 112mg | Calcium: 160mg | Iron: 4mg

Roasted Salmon

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 1243 kcal

Ingredients
 
 

Rice Pilaf

  • 2 TBSP Onion minced
  • 1 clove Garlic minced
  • 1/2 cup White rice rinsed
  • 1 TBSP Extra-virgin olive oil
  • 1 cup Chicken broth
  • Salt to taste
  • Black pepper to taste

Candied Yams

  • 1 lb Yams peeled and cut into 2-inch chunks
  • pinch Kosher salt
  • 1/2 cup Orange juice
  • 1/2 cup Brown sugar
  • 1/4 tsp Ground ginger
  • 1/4 tsp Ground cinnamon
  • 2 TBSP Butter

Salmon

  • 2 TBSP Butter melted
  • 2 tsp Fresh parsley chopped
  • 1/2 tsp Lemon juice
  • 10 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
  • 1/8 tsp Black pepper
  • 2 slices Lemon garnish
  • 2 slices Crusty bread toasted

Cranberry Cucumber Spritzer

  • 12 oz Sparkling water cold
  • 6 oz Cranberry Juice
  • 6 slices Cucumber

Instructions
 

  • Preheat the oven to 375 degrees.
  • Make rice pilaf: Set a pot over medium heat. Prep onion, garlic, and rice per the instructions above. Add the oil to the pot and saute the onion and garlic until the onions start to soften. Stir in the rice. Stir in the broth. Cook according to the directions on the package.
  • Place the cut sweet potatoes in a pot and cover it with a couple of inches of cold water. Bring to a boil and add a generous pinch of salt. Boil the sweet potatoes for 5-10 minutes, or until you can just pierce them with the tines of a fork, but not until they are fully cooked (you will continue to cook in the next step). Drain and set aside.
  • 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.
  • For the yams: Mix the remaining ingredients (orange juice, brown sugar, ground ginger, cinnamon, butter) in a sauté pan and bring to a boil on high heat.
  • Add the sweet potatoes and coat well with the sauce. Boil on high heat until the sauce reduces to syrup, about 10 minutes.
  • 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.
  • Finish Rice Pilaf: Once the rice is tender and the liquid has been absorbed, remove from the heat and let stand covered with a lid for 5 minutes. Then fluff with a fork. Season with salt and pepper to taste.
  • Toast the bread.
  • Mix the sparkling water, cranberry juice, and cucumber slices. Serve over ice if desired.
  • Serve the salmon with rice, yams, bread, and spritzer.

Nutrition

Calories: 1243kcalCarbohydrates: 176gProtein: 42gFat: 42gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 156mgSodium: 1059mgPotassium: 3044mgFiber: 11gSugar: 71gVitamin A: 1241IUVitamin C: 112mgCalcium: 160mgIron: 4mg
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