Baked Salmon with Rice and Peas
· 28 min · Fish · pescatarian, gluten-free, dairy-free, high-protein
583 cal
37g protein
57g carbs
23g fat
per serving · estimated
Ingredients
- 3/4 lb salmon fillets
- 1 cup dry white rice
- 3/4 cup frozen peas
- 1 lemon
- 1/2 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Method (tap to check — screen stays awake)
- Heat the oven to 400°F. Rinse the rice in a fine-mesh strainer under cool water until the water runs mostly clear.
- Combine the rice and 2 cups water in a saucepan. Bring to a boil over high heat, then cover and simmer over low heat for 15-18 minutes, until the water is absorbed and the grains are tender.
- While the rice cooks, place the salmon on a lightly oiled baking dish. Rub with olive oil, garlic powder, salt, and pepper, then squeeze half the lemon over the top.
- Bake the salmon at 400°F for 10-12 minutes, until it flakes easily with a fork and reaches 145°F at the thickest part.
- Microwave the peas according to package directions, about 3-4 minutes, until hot; alternatively, simmer them in a small saucepan over medium heat for 4-5 minutes.
- Fluff the rice with a fork and serve it with the salmon and peas, with the remaining lemon cut into wedges.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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