Herb Crusted Salmon With Lemon Garlic Rice Recipe

About this recipe

This herb-crusted salmon with lemon garlic rice is a delightful English-inspired dinner that perfectly balances robust flavors with wholesome nutrition. Succulent salmon fillets are seasoned and topped with fresh parsley and dill for a fragrant herbal crust, then pan-seared to golden perfection. Paired with fluffy basmati rice infused with zesty lemon and sautéed garlic, this dish offers a refreshing contrast to the rich salmon. With 38g of protein and 518 calories per serving, this meal is perfect for fueling your day or post-workout recovery. Ready in just 35 minutes, it’s an easy yet impressive option for family dinners or casual gatherings. Serve this vibrant dish with a sprinkle of fresh herbs for a touch of elegance and enjoy the harmony of flavors on your plate. Ideal for anyone seeking a light yet satisfying meal that’s packed with nutrients and flavor.

Ingredients

• 230G Mowi Asc Scottish Salmon Fillets
• 1 Lemon - 1 Each
• 1 Garlic Bulb - 1 Each
• NaN Tilda Long Grain Rice
• - Schwartz Flat Leaf Parsley
• NaN Top Op Suva Dill Seeds
• - Biona Capers In Olive Oil
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 500 Ml Clearspring Organic Rapeseed Oil, 500Ml
• - Potts Vegetable Stock Can

Instructions

1. 1. Preheat a non-stick pan over medium heat and drizzle 1 tbsp of olive oil to coat the surface.
2. 2. In a small bowl, mix chopped parsley, dill, and 1 tbsp olive oil to create an herb paste.
3. 3. Pat the salmon fillets dry and season both sides with salt and black pepper.
4. 4. Spread the herb paste evenly over the top side of the salmon fillets.
5. 5. Place the salmon fillets in the preheated pan, herb-side up, and cook for 5-6 minutes until golden brown.
6. 6. Carefully flip the salmon fillets and cook for another 4-5 minutes until fully cooked through.
7. 7. While the salmon is cooking, rinse the basmati rice under cold water until the water runs clear.
8. 8. Heat 2 tbsp rapeseed oil in a saucepan and sauté minced garlic until fragrant, about 1 minute.
9. 9. Add the rinsed rice to the saucepan and stir to coat the grains in the garlic oil.
10. 10. Pour in the vegetable stock and bring to a boil, then reduce to a simmer and cover with a lid.
11. 11. Cook the rice for 15 minutes or until tender, and fluff with a fork once done.
12. 12. Stir in lemon zest and 2 tbsp lemon juice into the rice for a refreshing flavor boost.
13. 13. Plate the cooked rice and place the salmon fillets on top, garnishing with additional parsley if desired.