Baked Salmon with Lemon Herb Drizzle

Flaky baked salmon fillets seasoned with mild herbs, drizzled with a light lemon sauce, and served alongside fluffy white rice and tender cooked carrots.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $5.55/serving

Dietary

• Low-Residue
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Protein

Tags

• quick
• healthy

Ingredients

• 6 salmon fillets (6-ounce)
• 1 tablespoon olive oil
• 0.75 teaspoon salt
• 0.5 teaspoon dried dill
• 0.25 teaspoon black pepper
• 2 tablespoon unsalted butter (melted)
• 2 tablespoon lemon juice
• 2 cup white rice (uncooked)
• 3 cup water
• 4 carrots (medium, peeled and sliced)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place 6 salmon fillets on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt, 1/2 teaspoon dried dill, and 1/4 teaspoon black pepper.
3. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
4. While salmon bakes, combine 2 cups uncooked white rice, 3 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork.
5. Steam 4 sliced carrots in a separate pot or microwave until tender, about 5-7 minutes. Season with a pinch of salt.
6. In a small bowl, whisk together 2 tablespoons melted unsalted butter and 2 tablespoons lemon juice. Drizzle over the baked salmon before serving with the white rice and steamed carrots.

Notes

To ensure maximum digestibility, make sure carrots are cooked until very tender.

Nutrition (per serving)

• Calories: 490
• Protein: 37.8 g
• Carbohydrates: 44.5 g
• Fat: 18 g
• Fiber: 2.5 g
• Sodium: 410 mg
• Saturated Fat: 5.5 g
• Sugar: 1.5 g
• Cholesterol: 100 mg