Salmon and Rice
This salmon and rice recipe is a super flavorful, 30-minute dinner with juicy salmon filets baked in foil with fluffy rice and sun-dried tomato pesto.
Servings: 6 servings
Equipment
Ingredients
- 2 cups instant rice (you can use white or brown rice)
- 2 cups warm water
- 6 salmon filets skins removed, each fillet should weigh about 4 to 5 ounces
- salt and freshly ground black pepper to taste
- extra virgin olive oil
- ½ cup sun-dried tomato pesto
- 2 garlic cloves minced
- 6 sprigs fresh thyme
Instructions
- Prep. Preheat the oven to 400ºF.
- Soak the rice. Place rice and water in a small bowl and stir to combine.
- Add rice to the foil. Lay out the foil sheets and divide the rice mixture evenly over each foil, squeezing the water out as much as possible. (I just spoon out some rice, then hold the spoon to the side of the bowl and tilt the spoon a bit to drain out the excess water.)
- Assemble. Top the rice with salmon filets, season with salt and pepper, and rub with a drizzle of olive oil. Add a tablespoon of tomato pesto on top and spread it over each filet. Sprinkle garlic over the filets, and top each with a sprig of fresh thyme.
- Seal the packets. Fold the sides of the foil over the fish, covering completely, and seal the packets closed.
- Bake. Transfer the fillets to a jelly roll pan or large baking sheet. Bake for 20 to 22 minutes or until the salmon is cooked through.
- Serve. Transfer the foil packets to plates. Carefully open up the foil packets and serve.
Nutrition
Calories: 386kcal | Carbohydrates: 27g | Protein: 37g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 95mg | Sodium: 272mg | Potassium: 851mg | Fiber: 1g | Sugar: 2g | Vitamin A: 249IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 4mg
