Sockeye to Me
Baked Salmon with Tomato-Garlic Rice Pilaf
45 minutes
Serves 4
DinnerGluten-freeDairy-freeNut-freeSoy-free
Herb's take
Inspired by Mediterranean comfort food, this recipe delivers flaky baked salmon alongside a tomato-studded garlic rice that’s anything but boring. You'll learn how to coax deep flavor out of pantry staples and treat salmon with just the right touch.
Equipment needed
- Large oven-safe skillet or Dutch oven
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F.
- 02Pat salmon fillets dry and set on a plate. Drizzle 1 tablespoon olive oil over them, and season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon dried oregano. Let them hang out while you work on the rice.
- 03In a large oven-safe skillet or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add onions and cook, stirring, until softened and just starting to turn golden, about 6 minutes.
- 04Add minced garlic and cook, stirring, until fragrant, about 1 minute.
- 05Add rice to the pan. Stir frequently for 2 minutes to toast the grains until they look slightly translucent around the edges.
- 06Add diced tomatoes, remaining paprika, remaining oregano, remaining salt and pepper, and sugar; stir well.
- 07Pour in water and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 12 minutes.
- 08Remove the lid, give the rice a gentle stir, and nestle the seasoned salmon fillets on top of the rice and tomatoes, skin side up if yours has skin. Spoon a bit of the tomato mixture over each fillet.
- 09Transfer the entire pan (uncovered) to the oven. Bake until salmon is just cooked through and rice is tender, about 13–15 minutes.
- 10Remove from oven and let sit 5 minutes before serving.
- 11Serve salmon atop the tomato-garlic rice, spooning extra tomato on top if you like.
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