Baked Salmon with Dill and Rice Pilaf

Ingredients

• 200g Raw farm-raised Atlantic salmon
• 75g White rice, long grain, raw
• 50g Yellow onion, raw
• 20g Raw green onions
• 10g Extra virgin olive oil
• 0g Iodized table salt

Method

1. 1Preheat your oven to 400°F (200°C).
2. 2Prepare the rice pilaf: Heat 5g of olive oil in a medium saucepan over medium heat. Add the diced yellow onion (50g) and sauté for 3-4 minutes until softened and translucent, stirring occasionally.
3. 3Add the raw white rice (75g) to the pan and toast for 1-2 minutes, stirring constantly to coat with oil. This step builds flavor.
4. 4Add 150ml of water or low-sodium broth to the rice. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Do not stir during cooking.
5. 5While rice cooks, prepare the salmon: Pat the salmon fillet (200g) dry with paper towels. Place on a parchment-lined baking sheet.
6. 6Drizzle the remaining 3g of olive oil over the salmon. Season generously with salt and pepper. Sprinkle 15g of fresh chopped dill evenly over the top, pressing gently so it adheres to the fish.
7. 7Place the baking sheet in the preheated oven and bake for 12-15 minutes until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. The surface should be slightly golden.
8. 8Remove rice from heat and let sit covered for 2 minutes. Fluff with a fork.
9. 9Fold the raw green onions (20g) into the rice pilaf just before serving for a fresh, bright finish.
10. 10Transfer the salmon to a serving plate and serve alongside the rice pilaf. Squeeze fresh lemon juice over the salmon if desired (optional).
11. 11Let salmon rest for 1-2 minutes before eating to retain maximum moisture and allow carryover cooking to complete.