This meal is one of mine and my 1-year-old’s absolute favorite. This buttery herb rice and oven-baked salmon creates the perfect marriage. Satisfying, flavorful and quick to make.
As a busy mom, I am always looking for quick and healthy meals to make that don’t require a ton of ingredients. This recipe is one I make once a week! Salmon is a fish my family loves, so we have always have some in our freezer and we always have white rice in the pantry. The combination of the buttery rice with the salmon is one I think about when going to an expensive restaurant; except that we are eating this at home instead! It’s also incredibly healthy. Salmon provides us with plenty of omega-3s, protein, Vitamin D and 12; such a nutritious fish to feed the family. I hope you love this recipe as much as we do!
Ingredients
You will need a Salmon Filet – you can buy a whole fish, cut it into filets and freeze (that’s what we do), Olive Oil, Salt, Pepper, White Rice, Chicken Broth – if you don’t have chicken broth, water is fine, Salted Butter, Fresh Parsley– if you don’t have fresh parsley on hand, you can use any other fresh herb or a tablespoon of a dried herb like parsley or oregano, and you will need a Lemon if you would like to squeeze one on top of the salmon and rice.
For Littles
My 1-year-old absolutely devours this rice every time I serve it to her. This rice is creamy and is great to serve to your little one who is just starting solids, too. You can serve this 6 months+!
This is how I serve to my toddler: I will tear up some salmon and mix it in the rice, and she gobbles it up every single time.
How To
Cook your rice. While your rice is cooking, prepare the salmon and throw in the oven at 375 for 15 minutes.
Once your rice is done, add in the butter, fresh parsley, salt and pepper. Mix!
Pair the rice with the cooked salmon. Enjoy!
Buttery Herb Rice with Simple Oven-Baked Salmon
Course: For Toddlers, Healthy, Main Dishes, Recipes2
servings5
minutes20
minutesIngredients
- Buttery Herb Rice
1/2 cup dry white rice
1 1/2 cups chicken broth or water
1 tablespoon salted butter
1/4 cup finely chopped fresh parsley
3/4 teaspoon salt
Freshly cracked black pepper
A squeeze of lemon juice (optional)
- Oven-Baked Salmon
1 large salmon filet
1 teaspoon olive oil
1/4 teaspoon of salt
Freshly cracked black pepper
Directions
- Preheat your oven to 375 and line a baking sheet with parchment paper. Set aside.
- Put your rice in a strainer and rinse the rice under cold water, making sure you move the rice around with your hands. Alternatively, you can pour the rice into the pot it’s going to cook in and rinse it 3 times, draining the water out every time. You want to water to be more clear than cloudy.
- Dump your rice and chicken broth into a pot and cover. Bring to a boil for 1 minute, and then turn to low and simmer for 15-20 minutes, stirring occasionally.
- While the rice starts to cook, place the salmon skin side down on the prepared baking sheet. Brush the olive oil, and sprinkle with salt and pepper. Throw in the oven for 15-17 minutes, until the skin flakes off using a fork (that’s how you will know it’s done).
- After 15 minutes, check the doneness of the rice. Keep it cooking for another 5 minutes if necessary. When it’s done there should be no liquid left.
- Take the rice off the heat and add the butter, parsley, salt and pepper. Squeeze some lemon juice on top if desired.
- Mix together and serve warm with the salmon! For my 13-month-old, I shred the salmon up and mix it in with the rice. For myself, I simply put it on the side.
- I love the addition of the lemon juice at the end – I squeeze or about a 1/2 teaspoon over each bowl.
- Throw in an airtight container and put in the fridge within an hour of cooking if you plan on saving it. You can store in the fridge for up to 2 days. Enjoy!:)
