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Fresh salmon fillets seasoned with garlic and lemon
Amity

Easy Baked Salmon with Rice and Roasted Vegetables

This easy baked salmon with rice and roasted vegetables is a healthy, flavour-packed family dinner made with tender salmon, fluffy rice, and colourful roasted vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • For the Salmon
  • 4 salmon fillets
  • 2 tablespoons olive oil
  • 3 garlic cloves minced
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
  • Salt and freshly ground black pepper to taste
  • Juice of 1 fresh lemon
  • For the Rice
  • 2 cups long-grain rice
  • 4 cups water or chicken stock
  • 1 tablespoon butter
  • Salt to taste
  • For the Roasted Vegetables
  • 2 carrots sliced
  • 1 head broccoli cut into florets
  • 1 red bell pepper chopped
  • 1 courgette zucchini, sliced
  • 1 red onion cut into wedges
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon Italian herbs
  • Optional Garnish
  • Fresh parsley chopped
  • Lemon wedges

Equipment

  • Large baking tray
  • Saucepan
  • Chopping board
  • Sharp knife
  • Mixing bowl
  • Measuring spoons
  • Pastry brush (optional)
  • Kitchen paper
  • Serving plates

Method
 

  1. Preheat the oven to 200°C (400°F) and line a large baking tray with parchment paper if desired.
  2. Arrange the carrots, broccoli, bell pepper, courgette, and red onion on the baking tray. Drizzle with olive oil and season with salt, black pepper, and Italian herbs. Toss to coat evenly.
  3. Pat the salmon fillets dry with kitchen paper. In a small bowl, mix the olive oil, garlic, paprika, parsley, lemon juice, salt, and black pepper. Brush the mixture over the salmon.
  4. Place the seasoned salmon fillets on the same baking tray beside the vegetables.
  5. Bake for 15–18 minutes, or until the salmon flakes easily with a fork and the vegetables are tender with lightly caramelised edges.
  6. While the salmon and vegetables are roasting, rinse the rice until the water runs clear. Cook it in water or chicken stock with butter and a pinch of salt according to the package instructions.
  7. Divide the cooked rice among serving plates. Top with the roasted vegetables and baked salmon.
  8. Garnish with fresh parsley and an extra squeeze of lemon before serving.

Notes

  • Patting the salmon dry helps it roast instead of steam.
  • Avoid overcrowding the baking tray so the vegetables caramelise properly.
  • Check the salmon a few minutes early to prevent overcooking.
  • Add asparagus, cauliflower, Brussels sprouts, or sweet potatoes for variety.
  • Leftovers can be refrigerated for up to 2 days and enjoyed in salads, wraps, or rice bowls.