Easy Baked Salmon and Dill Rice: The Ultimate 40-Minute Meal
This Baked Salmon and Dill Rice is the perfect 40-minute dinner. It is fresh, zesty, and easy enough for any busy weeknight!
It’s 6pm. You’re tired. Dinner needs to happen fast.
This Baked Salmon and Dill Rice is your new secret weapon. It is fresh, bright, and ready in under an hour. You deserve a meal that feels like a restaurant-quality treat without the stress.
Why This Recipe Is a Winner
This dish is the definition of a healthy reset. It is packed with protein and heart-healthy fats. The dill adds a burst of garden-fresh flavor that screams spring.
You will love how the lemon zest cuts through the rich salmon. It is perfect for busy weeknights when you want something impressive. Plus, the cleanup is a total breeze.
How It Comes Together
Making this is as simple as it gets. You just simmer the rice while the salmon bakes. Even a total beginner can master this timing. The oven does all the heavy lifting for you.
Ingredients You’ll Need
We are using mostly pantry staples and fresh herbs here.
- 4 salmon fillets (approx 150g each)
- 1.5 cups basmati rice
- 3 cups vegetable stock or water
- 1/2 cup fresh dill, finely chopped
- 2 tablespoons olive oil
- 1 lemon, sliced and zested
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step-by-Step Instructions
- Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit).
- Rinse basmati rice under cold water until the water runs clear.
- Place rice in a pot with vegetable stock and a pinch of salt.
- Bring rice to a boil, then reduce heat to low.
- Cover and simmer for 15-18 minutes until tender.
- Place salmon fillets on a parchment-lined baking sheet.
- Drizzle salmon with olive oil.
- Season with minced garlic, lemon zest, salt, and pepper.
- Place lemon slices on top of each fillet.
- Bake for 12-15 minutes until internal temperature reaches 63°C (145°F).
- Fluff rice with a fork and fold in the fresh dill.
- Serve the baked salmon over the dill-infused rice.
Best Ways to Enjoy It
Serve this Baked Salmon and Dill Rice while it’s steaming hot. A side of roasted asparagus or a crisp green salad works perfectly. The lemon slices on top are edible and delicious.
This is also a fantastic choice for a romantic date night. It looks beautiful on the plate with minimal effort. You can even add a dollop of Greek yogurt on top.
How to Store Leftovers
Store any leftovers in an airtight container for up to two days. Reheat gently in the microwave or a low oven. Add a splash of water to the rice before reheating. This keeps the rice from drying out. Cold salmon is also great over a salad the next day.
Tips for Best Results
- Always rinse your rice to remove excess starch.
- Use fresh dill instead of dried for the best aroma.
- Check the salmon early so you do not overcook it.
- Pat the salmon dry before adding oil and spices.
- Let the rice sit covered for 5 minutes after cooking.
- Use a meat thermometer for perfectly flaky salmon every time.
- Zest the lemon before you slice it into rounds.
Ways to Switch It Up
- Swap the vegetable stock for chicken stock for deeper flavor.
- Try using brown rice, but adjust the cooking time longer.
- Add a sprinkle of feta cheese over the final dish.
- Use lime instead of lemon for a different citrus kick.
FAQs
Can I use frozen salmon?
Yes, just make sure to thaw it completely first. Pat it dry very well before seasoning.
What if I don’t like dill?
You can swap the dill for fresh parsley or cilantro. It will still taste amazing and fresh.
How do I know the salmon is done?
The fish should flake easily with a fork. It should reach an internal temperature of 145°F.
You are going to crush dinner tonight with this one! I can’t wait to hear how much you love it.
— Jasmine
Ingredients
Method
- Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit).
- Rinse basmati rice under cold water until the water runs clear, then place in a pot with vegetable stock and a pinch of salt.
- Bring rice to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until tender.
- Place salmon fillets on a parchment-lined baking sheet and drizzle with olive oil.
- Season salmon with minced garlic, lemon zest, salt, and pepper, placing lemon slices on top of each fillet.
- Bake salmon in the preheated oven for 12-15 minutes or until the internal temperature reaches 63 degrees Celsius (145 degrees Fahrenheit).
- Once rice is cooked, fluff with a fork and fold in the finely chopped fresh dill.
- Serve the baked salmon over the dill-infused rice.
