Baked Salmon

Prep Time 20

Cook Time 35

Servings

Calories 909kcal

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

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).