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Baked Salmon

Prep Time 10 minutes
Cook Time 10 minutes
Servings 2 servings
Calories 860kcal

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
US Customary - Metric

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