Herb Crusted Salmon With Lemon Rice Recipe

British cuisine · 336 calories

About this recipe

Herb-Crusted Salmon with Lemon Rice is a delightful lunch that combines the buttery richness of baked salmon with the zesty brightness of citrus-infused rice. This British-inspired dish is perfect for those seeking a flavorful yet balanced meal. The salmon is coated in fresh parsley, dill, garlic, and lemon zest, creating a fragrant herb crust that locks in moisture and enhances its natural taste. Paired with fluffy basmati rice simmered in chicken stock and finished with a squeeze of lemon, this meal is both satisfying and refreshing. Packing 38 grams of protein per serving, it supports muscle growth and repair, while the omega-3 fatty acids in salmon promote heart and brain health. A perfect choice for a light yet indulgent midday meal, it's easy to prepare and sure to impress at the table.

Ingredients

  • 230G Mowi Asc Scottish Salmon Fillets
  • - Schwartz Flat Leaf Parsley
  • NaN Top Op Suva Dill Seeds
  • 50G Black Garlic Cloves, 50G
  • 1 Lemon - 1 Each
  • - Biona Capers In Olive Oil
  • 250G Tilda Wholegrain Basmati Rice 250g
  • 324G Borough Broth Low Fodmap Chicken Bone Broth
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
  2. 2. Finely chop the parsley, dill, and garlic, then mix them together in a small bowl.
  3. 3. Rub the salmon fillets with olive oil and coat them evenly with the herb mixture.
  4. 4. Zest the lemon and sprinkle it over the salmon, then slice the lemon into wedges for later use.
  5. 5. Place the salmon fillets on the baking tray and bake for 12-15 minutes until cooked through.
  6. 6. Rinse the basmati rice thoroughly under cold water to remove excess starch.
  7. 7. In a medium saucepan, bring the chicken stock to a boil and add the rinsed rice.
  8. 8. Reduce the heat to low, cover, and simmer the rice for 12 minutes or until tender.
  9. 9. Squeeze half of the lemon juice into the rice and fluff it gently with a fork.
  10. 10. Season the rice with salt and black pepper to taste, adjusting as needed.
  11. 11. Remove the salmon from the oven and let it rest for 2 minutes before serving.
  12. 12. Plate the lemon rice and place the salmon fillets on top, garnishing with lemon wedges.