Lemon Herb Salmon with Brown Rice and Broccoli
Recipe by
Ingredients
- For the Salmon:
- 1 1/2 lbs salmon fillets, skin on (680 g)
- 2 tbsp olive oil (30 ml)
- 2 cloves garlic, minced (6 g)
- 1 tsp paprika (3 g)
- 1 tsp dried oregano (3 g)
- 1/2 tsp salt (3 g)
- 1/2 tsp black pepper (2 g)
- 1 lemon, thinly sliced (100 g)
- 2 tbsp fresh parsley, chopped (8 g)
- For the Broccoli:
- 4 cups broccoli florets (360 g)
- 1 tbsp olive oil (15 ml)
- 1/4 tsp salt (1 g)
- 1/4 tsp black pepper (1 g)
- For the Rice:
- 2 cups cooked brown rice (370 g, about 1 cup dry before cooking)
Directions
- Preheat Oven: Heat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Broccoli: Toss broccoli florets with olive oil, salt, and pepper. Spread on half of the baking sheet.
- Prepare Salmon: Place salmon fillets on the other half of the sheet. Rub with olive oil, garlic, paprika, oregano, salt, and black pepper. Top each fillet with lemon slices.
- Bake: Roast salmon and broccoli for 15–18 minutes until salmon flakes easily with a fork and broccoli is tender with slight crisp edges.
- Cook Rice: While salmon bakes, prepare brown rice according to package instructions if not already cooked.
- Assemble Bowls: Divide rice into bowls. Top with roasted salmon and broccoli. Sprinkle with chopped parsley before serving.
- Serve: Add an extra squeeze of lemon juice if desired.
Tips for Meal prep
Store rice, salmon, and broccoli separately to keep textures fresh.
Salmon reheats best gently in a skillet or oven, not microwave.
Swap brown rice for quinoa or cauliflower rice for lower carbs.
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