How long does Herb Crusted Salmon with Lemon Garlic Rice take?

About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking, with the rice simmering while the salmon cooks in the pan or air fryer.

Is Herb Crusted Salmon with Lemon Garlic Rice vegetarian?

No, it is built around Scottish salmon fillets, so it is not vegetarian. The lemon garlic rice alongside uses only rice, garlic, olive oil and lemon.

How do I stop the herb crust falling off the salmon?

Pat the fillets dry, brush them with olive oil, then press the chopped parsley and dill firmly onto both sides. Flip them only once, halfway through, and use a non-stick pan so the crust stays put.

Can I use a different herb instead of dill on the salmon?

Swap the dill for chives or tarragon, both of which suit salmon and lemon. Keep the flat-leaf parsley as the base so the crust stays green and fresh.

Can I make the lemon garlic rice ahead?

Yes, cook the rice up to a day ahead, cool it quickly and chill it. Reheat it in the pan with the garlic and olive oil until piping hot, then add the lemon juice and zest just before serving.

Herb Crusted Salmon With Lemon Garlic Rice Recipe

Name: Herb Crusted Salmon with Lemon Garlic Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 230G Mowi Asc Scottish Salmon Fillets; 20G Maison Bremond Herbs De Provence, 20G; 1 Lemon - 1 Each; 1 Garlic Bulb - 1 Each; 250G Tilda Wholegrain Basmati Rice 250g; 350G Saxa Coarse Sea Salt 350G; 100G Heera Black Pepper Powder 100g; 100 Ml Galantino Puglian Lemon Extra Virgin Olive Oil, 100Ml; 50G Natoora Fresh Italian Flat Leaf Parsley; - Dill Leaves/Shepu

Italian cuisine · 1 servings · 261 calories

Herb Crusted Salmon with Lemon Garlic Rice recipe

About this recipe

Indulge in the perfect blend of flavors with this Herb-Crusted Salmon paired with Lemon Garlic Rice. A dinner recipe inspired by Italian cuisine, this dish brings together the succulence of fresh salmon fillets and the zesty brightness of lemon-infused rice. Coated with a fragrant mix of parsley and dill, the salmon is cooked to perfection, offering a crispy herb crust that complements the tender fish. The rice, infused with garlic and lemon, adds a refreshing citrusy tang and fluffy texture to complete the meal. With 475 calories and a generous serving of 30g protein, this dish is ideal for those seeking a healthy yet satisfying dinner option. Ready in just 35 minutes, it's a quick and easy choice for busy evenings or a special treat for the family. Serve it with a side of seasonal greens or a crisp salad for a wholesome meal.

Ingredients

230G Mowi Asc Scottish Salmon Fillets
20G Maison Bremond Herbs De Provence, 20G
1 Lemon - 1 Each
1 Garlic Bulb - 1 Each
250G Tilda Wholegrain Basmati Rice 250g
350G Saxa Coarse Sea Salt 350G
100G Heera Black Pepper Powder 100g
100 Ml Galantino Puglian Lemon Extra Virgin Olive Oil, 100Ml
50G Natoora Fresh Italian Flat Leaf Parsley
- Dill Leaves/Shepu

Instructions

1. Rinse and pat dry the salmon fillets, then season them with salt and black pepper on both sides.
2. Finely chop the parsley and dill, mixing them together in a small bowl.
3. Coat the salmon fillets with olive oil and press the herb mixture onto both sides until evenly covered.
4. Heat a non-stick pan or air fryer at medium heat and cook the salmon fillets for 8-10 minutes, flipping halfway through.
5. Rinse the rice thoroughly and cook it in a pot with 240ml of water until fluffy, approximately 15 minutes.
6. Mince the garlic and sauté it in a pan with 1 tablespoon of olive oil until fragrant, about 1-2 minutes.
7. Add the cooked rice to the pan and stir in the lemon juice and zest, mixing well to combine the flavors.
8. Serve the herb-crusted salmon on a bed of lemon garlic rice, garnished with a few sprigs of fresh parsley.

How to make Herb Crusted Salmon With Lemon Garlic Rice

Herb-crust the salmon. Rinse and pat dry the salmon fillets and season both sides with salt and black pepper. Mix finely chopped parsley and dill, coat the fillets with olive oil and press the herbs onto both sides.
Cook the salmon. Heat a non-stick pan or air fryer at medium heat and cook the herb-crusted salmon fillets for 8-10 minutes, flipping halfway through, until cooked through.
Cook the rice. Rinse the rice thoroughly and cook it in a pot with 240ml of water for approximately 15 minutes until fluffy and the water has been absorbed.
Make lemon garlic rice and serve. Sauté minced garlic in 1 tablespoon of olive oil for 1-2 minutes until fragrant, stir in the rice with lemon juice and zest, then serve the salmon on top, garnished with parsley.

Frequently asked questions

How long does Herb Crusted Salmon with Lemon Garlic Rice take?: About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking, with the rice simmering while the salmon cooks in the pan or air fryer.
Is Herb Crusted Salmon with Lemon Garlic Rice vegetarian?: No, it is built around Scottish salmon fillets, so it is not vegetarian. The lemon garlic rice alongside uses only rice, garlic, olive oil and lemon.
How do I stop the herb crust falling off the salmon?: Pat the fillets dry, brush them with olive oil, then press the chopped parsley and dill firmly onto both sides. Flip them only once, halfway through, and use a non-stick pan so the crust stays put.
Can I use a different herb instead of dill on the salmon?: Swap the dill for chives or tarragon, both of which suit salmon and lemon. Keep the flat-leaf parsley as the base so the crust stays green and fresh.
Can I make the lemon garlic rice ahead?: Yes, cook the rice up to a day ahead, cool it quickly and chill it. Reheat it in the pan with the garlic and olive oil until piping hot, then add the lemon juice and zest just before serving.