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Lemon Dill Salmon Rice Bake
Rachel Kim

Lemon Dill Salmon Rice Bake

The rice gets a head start so the salmon can stay moist instead of spending forty minutes in the oven. It still counts as one-dish cooking: slide the fish onto the same rice bed and close the foil again. Fresh lemon and dill keep the buttery salmon from making the whole pan feel heavy.
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Prep Time 12 minutes
Cook Time 48 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 cups dry basmati rice rinsed and drained
  • 2 1/2 cups low-sodium vegetable broth
  • 1 tbsp lemon juice
  • 1 tsp dried dill
  • 3/4 tsp kosher salt divided
  • 1/4 tsp black pepper
  • 1 1/2 lbs skinless salmon fillet cut into 6 pieces
  • 1 cup frozen peas

Method
 

  1. Heat the oven to 400°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Stir the basmati rice, broth, lemon juice, dill and 1/2 teaspoon salt together in the dish, then cover tightly with foil.
  3. Bake for 25 minutes without lifting the foil.
  4. Uncover, stir the peas into the rice, set the salmon pieces on top and season them with the remaining salt and black pepper.
  5. Reseal the foil and bake for 15 to 18 minutes, until the salmon reaches 145°F and the rice has no hard center.
  6. Add 2 tablespoons hot broth and bake covered for 5 minutes more if the rice is firm, then rest for 5 minutes.