Sheet Pan Herb Crusted Salmon with Oven Baked Rice
Ingredients
The salmon
-
1
whole large
salmon filet
-
½
tsp
salt
-
to taste
none
ground pepper
-
1
tbsp
dijon mustard
-
½
cup
pistachios
-
3
tbsp
hemp seeds
-
zest of ½
none
lemon
-
½
tbsp
extra virgin olive oil
-
2
tbsp
fresh chopped mint
-
2
tbsp
fresh chopped basil
-
⅓
cup
crumbled feta cheese
The rice
-
2
tbsp
extra virgin olive oil
-
4
cloves
garlic
-
½
red onion
finely chopped
-
1
red pepper
finely chopped
-
1
orange pepper
finely chopped
-
1¼
cups
small cauliflower florets
-
1¼
cups
chopped zucchini
-
¾
cup
basmati rice
-
1
tsp
salt
-
½
tsp
ground pepper
-
1
tbsp
chicken stock paste
-
2
cups
water
-
1
none
lemon wedge
-
to taste
none
fresh mint leaves
-
to taste
none
fresh basil leaves
Instructions
- Preheat the oven to 375°F.
- Prepare the rice by combining olive oil, garlic, red onion, bell peppers, cauliflower, zucchini, rice, salt, pepper, chicken bouillon paste, and water in a baking dish.
- Bake the rice for 25 minutes.
- Season the salmon with salt and pepper, then spread dijon mustard over it.
- Make the pistachio crust by blending pistachios, hemp seeds, lemon zest, olive oil, basil, and mint in a food processor, then add feta and pulse briefly.
- Spread the pistachio mixture over the salmon and press it gently.
- Fluff the rice and place the salmon on top, then bake for 12-15 minutes until cooked through.
- Garnish with a squeeze of lemon and fresh herbs before serving.
Nutrition Facts (estimated)
Servings
4
Calories
502
Total fat
28.9g
Total carbohydrates
22.8g
Total protein
40.4g
Sodium
1210.4mg
Cholesterol
81.4mg
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