Baked Salmon and Dill Rice (Printable)
Oven-baked salmon fillets on fragrant dill rice with lemon and herbs — quick, light, and satisfying.
# What You'll Need:
→ Salmon
01 - 4 skinless salmon fillets (approximately 5.3 oz each)
02 - 2 tablespoons olive oil
03 - 1 lemon, sliced
04 - 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
05 - 1/2 teaspoon garlic powder
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
→ Dill Rice
08 - 1 cup long-grain white rice
09 - 2 cups water or low-sodium chicken or vegetable broth
10 - 1 tablespoon olive oil or unsalted butter
11 - 1/4 cup fresh dill, finely chopped (or 1 tablespoon dried dill)
12 - 1 small onion, finely chopped
13 - 1 garlic clove, minced
14 - Zest of 1 lemon
15 - Salt, to taste
16 - Black pepper, to taste
# How to Make It:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Gently pat salmon fillets dry and arrange them on the prepared baking sheet. Brush each piece with olive oil and season with salt, pepper, garlic powder, and chopped dill. Lay a lemon slice on each fillet.
03 - Bake the salmon for 12 to 15 minutes, or until the flesh is opaque and flakes easily when pressed with a fork.
04 - While salmon bakes, heat olive oil or butter in a medium saucepan over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened, then add minced garlic and cook for 30 seconds, stirring constantly.
05 - Stir in the rice, ensuring grains are coated in the oil. Pour in water or broth, add lemon zest, dill, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
06 - Remove saucepan from heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork before serving.
07 - Plate the baked salmon over a generous bed of dill rice. Garnish with additional dill or lemon wedges, if desired.
# Expert Suggestions:
01 -
- If you want a meal that tastes restaurant-fancy but is secretly low-fuss, this combination delivers every time.
- I fell for its vibrant flavors and how the dill transforms plain rice into something that feels celebratory, even when there's nothing in particular to celebrate.
02 -
- If you rush the rice and skip the resting step, it turns sticky rather than fluffy—learned that one after a hasty dinner once.
- Letting the salmon rest a minute after baking keeps it moist when you serve; that small pause goes a long way.
03 -
- Don’t overwork the rice as it cooks, or it’ll turn dense instead of light.
- A pinch of flaky sea salt right at the end does wonders for both salmon and rice.