Fling together pop in oven and eat
Serves 6
- 3 Tbsp olive oil
- 12 oz Basmati rice rinsed
- ½ cup fresh dill, finely chopped
- ½ cup fresh parsley, finely chopped
- ½ cup fresh cilantro, finely chopped
- 1 medium lemon both zest and juice
For the salmon
- 2-2½ lbs salmon fillet, skin on or off
- ⅓ cup olive oil
- ¼ cup fresh parsley, finely chopped
- 4 cloves garlic, grated
- 1 Tbsp honey
- 1 tsp salt
- ⅓ cup sliced almonds preferably toasted for more flavor
- Flaky sea salt
- Freshly ground black pepper
- Lemon wedges, for serving
- Prepare the herb rice. Preheat an oven to 400F. Drizzle 3 Tbsp olive oil in a 9×13 baking dish. Add 2 cups Basmati rice, ½ cup chopped dill, ½ cup chopped parsley, ½ cup chopped cilantro, 2 tsp lemon zest, ½ lemon juiced, 1 tsp salt salt. Pour 3 cups of hot water on top, then stir well.
- Add the salmon. Pat the salmon filet dry on all sides with a paper towel, then place on top of the rice.
- Make the sauce. In a small bowl, whisk together ⅓ cup olive oil, ¼ cup chopped parsley, 4 cloves grated garlic, 1 Tbsp honey, and 1 tsp Kosher salt. Pour this on top of the salmon. Cover tightly with aluminum foil.
- Bake the salmon and rice. Transfer to the oven and bake for 20-24 minutes, or until the rice is tender and fluffy and the salmon is cooked through Scatter ⅓ cup sliced almonds on top, then sprinkle with a generous pinch of flaky sea salt and freshly cracked black pepper. Serve immediately with lemon.
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