Lime Infused Salmon with Rice and Steamed Carrots

Flaky baked salmon with a delicate lime and mild herb infusion, served with fluffy white rice and sweet steamed carrots for a light and digestible meal.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 6
• Cuisine: Latin
• Difficulty: Easy
• Cost: $5.50/serving

Dietary

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

Tags

• quick
• healthy
• fresh

Ingredients

• 6 salmon fillets (6-ounce)
• 1 tablespoon olive oil
• 2 tablespoon lime juice
• 0.75 teaspoon salt
• 0.5 teaspoon dried oregano
• 0.25 teaspoon black pepper
• 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 2 tablespoons lime juice. Season with 1/2 teaspoon salt, 1/2 teaspoon dried oregano, 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 very tender, about 7-10 minutes. Season with a pinch of salt.
6. Serve the lime infused salmon immediately with white rice and steamed carrots.

Notes

For easier digestion, ensure carrots are steamed until very soft.

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: 3.5 g
• Sugar: 1.5 g
• Cholesterol: 95 mg