Garlic the Distance
Baked Salmon Over Broccoli Rice Pilaf with Mediterranean Herbs
35 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeSoy-free
Herb's take
Inspired by the sun-drenched coasts of the Mediterranean, this dish pairs flaky roasted salmon with a vibrant broccoli rice pilaf. You'll learn how to infuse rice with aromatic garlic and herbs while keeping the salmon tender and flavorful, plus a secret for packing extra green into your grains.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F (205°C). Line a rimmed baking sheet with parchment.
- 02Pat the salmon fillets dry and place them on the prepared sheet. Brush with 1 tablespoon olive oil, then sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, the paprika, and half the lemon zest.
- 03Roast the salmon for 12-14 minutes, until just opaque and flaking. Remove and let rest, loosely tented with foil.
- 04Meanwhile, pulse the broccoli florets in a food processor until they resemble coarse rice grains. Set aside.
- 05Heat the remaining 2 tablespoons olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, not browned.
- 06Stir in the rinsed rice and cook for 2 minutes, stirring, until the grains look glossy.
- 07Add the chopped broccoli 'rice', dried oregano, and 3/4 teaspoon salt, stirring to combine.
- 08Pour in the vegetable broth, bring to a boil, then reduce to a low simmer. Cover and cook for 15 minutes.
- 09Remove the rice from the heat, keep covered, and let rest for 5 minutes.
- 10Fluff the pilaf with a fork, then stir in the lemon juice, remaining zest, parsley, dill, and 1/4 teaspoon black pepper.
- 11To serve, mound broccoli rice pilaf onto each plate and top with a salmon fillet. Garnish with additional herbs if desired.
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