Oven-Baked Salmon and Sunshine Rice
Serves 4
Time 1 hr 20 min
Here's an oven-baked dish that's a nice solution for weeknights as it cooks hands free and all in one pot. Serve with cooked greens or a big salad alongside and dinner is done. If you're not crazy about curry powder, swap in dried dill instead, though your rice won't be quite as "sunny."
Special Diets:
Ingredients
- 1 cup long-grain brown rice
- 2 cups small cauliflower florets
- 1 small yellow onion, chopped
- 2 teaspoons curry powder
- 1 (14.5-ounce) can no-salt-added, fire-roasted diced tomatoes, with their liquid
- 1 lemon, halved, divided
- 3/4 pound skinless salmon fillet, pin bones removed, cut into large chunks
- 2 tablespoons chopped fresh flat-leaf parsley or cilantro
- 1 teaspoon coconut oil
- 1/2 teaspoon fine sea salt, divided
Method
Preheat the oven to 350°F. Heat oil in a large Dutch oven over medium heat.
Add rice and toast, stirring often, until fragrant, 3 to 4 minutes.
Stir in cauliflower, 1 1/2 cups water, onion, curry powder, 1/4 teaspoon of the salt, tomatoes with their liquid and juice from 1 lemon half.
Cover tightly with foil and the Dutch oven lid and bake until rice is almost tender, 1 to 1 1/4 hours.
Season salmon on all sides with remaining 1/4 teaspoon salt.
Arrange salmon in a single layer on top of rice and continue to bake, uncovered, until salmon is just cooked through, about 10 minutes more; garnish with parsley.
Cut remaining lemon half into wedges and serve alongside to squeeze over the top.
Nutritional Info:
Per serving: 350 calories (60 from fat), 6g total fat, 2g saturated fat, 40mg cholesterol, 390mg sodium, 50g carbohydrates (6g dietary fiber, 6g sugar), 23g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 1 cup long-grain brown rice
- 2 cups small cauliflower florets
- 1 small yellow onion, chopped
- 2 teaspoons curry powder
- 1 (14.5-ounce) can no-salt-added, fire-roasted diced tomatoes, with their liquid
- 1 lemon, halved, divided
- 3/4 pound skinless salmon fillet, pin bones removed, cut into large chunks
- 2 tablespoons chopped fresh flat-leaf parsley or cilantro
- 1 teaspoon coconut oil
- 1/2 teaspoon fine sea salt, divided