Baked Salmon with Dill Rice Pilaf
Baked Salmon with Dill Rice Pilaf
Ingredients
For the Baked Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1 tablespoon olive oil
- 1 lemon, half juiced, half sliced
- 2 tablespoons fresh dill, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Dill Rice Pilaf
- 1 tablespoon unsalted butter
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups chicken broth, low sodium
- 1/4 cup fresh dill, finely chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Pat the salmon fillets dry with paper towels. Place them on the prepared baking sheet. Drizzle with olive oil, then sprinkle evenly with garlic powder, salt, and black pepper. Squeeze half of the lemon over the fillets and arrange the remaining lemon slices on top of each fillet. Sprinkle 2 tablespoons of the chopped fresh dill over the salmon.
⏱️ 10 min
- 3
For the rice pilaf, melt the unsalted butter in a medium saucepan with a tight-fitting lid over medium heat. Add the finely diced yellow onion and sauté for 3-4 minutes until softened and translucent.
⏱️ 5 min
- 4
Add the minced garlic to the saucepan and cook for 1 minute until fragrant. Stir in the rinsed long-grain white rice and toast for 1-2 minutes, stirring constantly, until the edges of the rice grains become slightly translucent.
⏱️ 2 min
- 5
Pour in the chicken broth, add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the mixture to a rolling boil, then immediately reduce the heat to low, cover the saucepan tightly with the lid, and let it simmer for 15 minutes.
⏱️ 3 min
- 6
While the rice simmers, place the baking sheet with the seasoned salmon into the preheated oven. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time may vary depending on the thickness of your fillets.
⏱️ 15 min•🌡️ 400
- 7
Once the rice has simmered for 15 minutes, remove it from the heat (do not lift the lid) and let it rest, covered, for another 5 minutes. After resting, remove the lid, fluff the rice gently with a fork, and stir in the remaining 1/4 cup of fresh dill.
⏱️ 7 min
- 8
Serve the baked salmon immediately alongside the fragrant dill rice pilaf. Garnish with additional fresh dill or lemon wedges, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Salmon with Dill Rice Pilaf
Ingredients
For the Baked Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1 tablespoon olive oil
- 1 lemon, half juiced, half sliced
- 2 tablespoons fresh dill, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Dill Rice Pilaf
- 1 tablespoon unsalted butter
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups chicken broth, low sodium
- 1/4 cup fresh dill, finely chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Pat the salmon fillets dry with paper towels. Place them on the prepared baking sheet. Drizzle with olive oil, then sprinkle evenly with garlic powder, salt, and black pepper. Squeeze half of the lemon over the fillets and arrange the remaining lemon slices on top of each fillet. Sprinkle 2 tablespoons of the chopped fresh dill over the salmon.
⏱️ 10 min - 3
For the rice pilaf, melt the unsalted butter in a medium saucepan with a tight-fitting lid over medium heat. Add the finely diced yellow onion and sauté for 3-4 minutes until softened and translucent.
⏱️ 5 min - 4
Add the minced garlic to the saucepan and cook for 1 minute until fragrant. Stir in the rinsed long-grain white rice and toast for 1-2 minutes, stirring constantly, until the edges of the rice grains become slightly translucent.
⏱️ 2 min - 5
Pour in the chicken broth, add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the mixture to a rolling boil, then immediately reduce the heat to low, cover the saucepan tightly with the lid, and let it simmer for 15 minutes.
⏱️ 3 min - 6
While the rice simmers, place the baking sheet with the seasoned salmon into the preheated oven. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time may vary depending on the thickness of your fillets.
⏱️ 15 min•🌡️ 400 - 7
Once the rice has simmered for 15 minutes, remove it from the heat (do not lift the lid) and let it rest, covered, for another 5 minutes. After resting, remove the lid, fluff the rice gently with a fork, and stir in the remaining 1/4 cup of fresh dill.
⏱️ 7 min - 8
Serve the baked salmon immediately alongside the fragrant dill rice pilaf. Garnish with additional fresh dill or lemon wedges, if desired.
⏱️ 1 min