Baked Salmon Rice Bowl
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Ingredients
For the baked salmon in lemon sauce:
2–3 salmon steaks (about 150–200 g each)
2 tablespoons olive oil
1 tablespoon butter
Juice of 1 large lemon
Zest of half a lemon
1 garlic clove, finely minced or pressed
Sea salt and freshly ground black pepper to taste
A few sprigs of fresh thyme or dill
For the jasmine rice:
150 g jasmine rice
300 ml water
A pinch of salt
1 teaspoon butter or coconut oil (optional)
For the sautéed red peppers:
2 red bell peppers, cut into medium-sized chunks
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme or basil
Salt and pepper to taste
For garnish:
Fresh lemon slices
A few fresh parsley or dill leaves
Instructions
Preparing the salmon:
Preheat your oven to 180°C (350°F). Pat the salmon steaks dry with a paper towel and season them with salt and pepper. Drizzle with olive oil and place them in a baking dish. Top each steak with a small piece of butter and add a few sprigs of thyme. Bake for about 15–18 minutes until the salmon is cooked through and flakes easily. While the fish is baking, prepare the lemon sauce by gently melting a tablespoon of butter in a small saucepan. Add the garlic, lemon juice, and zest. Warm it through gently without boiling. Once the salmon is done, pour the warm lemon sauce over the fish before serving.
Cooking the jasmine rice:
Rinse the jasmine rice under cold water until the water runs clear. Bring water to a boil in a small saucepan, add a pinch of salt, then add the rice. Reduce the heat to low, cover, and cook for 10–12 minutes until all the water is absorbed and the rice is soft and slightly sticky. If desired, stir in a small amount of butter or coconut oil at the end for extra richness. The rice should be tender and aromatic.
Preparing the red peppers:
Heat the olive oil in a skillet over medium heat. Add the red pepper chunks and sauté for 2–3 minutes. Sprinkle in the oregano, thyme (or basil), salt, and pepper. Cover the pan and cook over low heat for another 8–10 minutes, stirring occasionally, until the peppers are soft but not mushy. If needed, you can add a splash of water during cooking to prevent sticking. The peppers should be well-seasoned, slightly sweet, and infused with herbal aromas.
Plating and Serving:
Place a generous spoonful of jasmine rice in the center of each plate. Arrange a portion of the sautéed red peppers beside it. Place the baked salmon steak on top or alongside, then drizzle with the warm lemon sauce. Garnish the dish with fresh lemon slices and herb leaves. Serve immediately while hot. This dish offers a harmonious blend of flavors and textures — the rich salmon, zesty lemon, savory peppers, and soft jasmine rice come together to create a comforting yet refined meal.
Don’t wait any longer and check it out. Recipe for :
Baked Salmon Rice Bowl
* - approximate nutritional values
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