Herb Crusted Salmon With Lemon Garlic Rice Recipe

About this recipe

Herb-Crusted Salmon with Lemon-Garlic Rice is a delightful and nutritious lunch option that combines flaky, tender salmon fillets with fragrant basmati rice infused with garlic and a touch of lemon zest. This UK-inspired dish is full of fresh flavors, from the vibrant herbs to the bright citrus notes. Cooking the salmon with a crisp herb crust adds texture and depth, while the rice provides a comforting base packed with energy. With 770 calories and 33g of protein, it’s ideal for maintaining energy throughout the day. Whether you’re preparing a cozy meal for two or impressing guests, this recipe is both satisfying and straightforward to make. Perfectly balanced, it’s a great choice for a midday boost!

Ingredients

• 230G Mowi Asc Scottish Salmon Fillets
• 125G Grissini Traditional Extra Virgin Olive Oil Breadsticks, 125G
• - Maldon Flakes Sea Salt
• 100G Heera Black Pepper Powder 100g
• - Potts Vegetable Stock Can
• - Schwartz Flat Leaf Parsley
• - Mowi Scottish Salmon Fillets
• 140G Greenfields Mixed Herbs, 140G
• 1 Lemon - 1 Each
• 1 Garlic Bulb - 1 Each
• 250G Tilda Wholegrain Basmati Rice 250g

Instructions

1. 1. Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak for 10 minutes.
2. 2. Chop the parsley and dill finely, then mix them together in a small bowl with a pinch of salt and black pepper.
3. 3. Rub olive oil over the salmon fillets, then coat them evenly with the chopped herb mixture.
4. 4. Preheat a non-stick skillet over medium heat and cook the salmon fillets for 3-4 minutes on each side until golden and cooked through.
5. 5. Mince the garlic finely and zest the lemon, keeping the zest and juice separate for later use.
6. 6. Heat a saucepan over medium heat, add 15 ml olive oil and sauté the minced garlic until aromatic but not browned.
7. 7. Drain the soaked rice and add it to the saucepan, stirring well to coat with the garlic-infused oil.
8. 8. Pour in the vegetable stock and the juice of half a lemon, then bring to a boil before reducing to a simmer.
9. 9. Cover the saucepan with a lid and cook the rice for 12-15 minutes until tender and the stock is fully absorbed.
10. 10. Fluff the cooked rice with a fork and gently mix in the lemon zest for added brightness.
11. 11. Plate the herb-crusted salmon alongside a serving of the lemon-garlic rice.
12. 12. Garnish with a sprig of fresh parsley and serve immediately while warm.