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I love getting ready for a large holiday meal, one with a lot of preparations and numerous guests. I enjoy the menu planning, the preparing, and of course the wonderful conversations. Thankfully, though, that is not an everyday occurrence or I would probably not enjoy it! Normal days call for less intense meals that can be prepared quickly but still be delicious and most importantly, healthy!
Healthy doesn’t mean flavorless or boring but can be just as fulfilling as anything pre-bought or processed. Honestly, it’s probably much better. This salmon with vegetables over rice is one of those meals I run to when I want something extra good! With Valentine’s Day coming up, forget making reservations for a meal that many times is lackluster and instead impress with this homemade dinner for two!
Watch how to make this salmon with vegetables recipe
While the directions seem long, this really is a quick meal that you can prepare in no time. It’s perfect for a special evening, but so easy you may want to make it every night of the week!
Oven Steamed Salmon with Vegetables
For the rice
- ½ cup basmati rice
- 1 tsp salt
- 1 inch piece turmeric (optional)
- 1 ⅓ cup water
For the salmon
- 2 4-6 oz salmon filets
- 2 small carrots
- 1 small zucchini
- ¼ head fennel
- 3 scallions
- 2 tbsp olive oil
- 2 tbsp rice vinegar
- 4 lemon slices
- 2 sprigs fresh tarragon
- 2 sprigs fresh dill
For the rice
- Rinse rice until water runs clear. Place in a bowl and cover with water to soak for 30 minutes. After soaking, drain and rinse rice again. Place in a kettle and add salt, turmeric (or ginger) if using (cleaned of skin) and 1 ⅓ cups of water.
- Bring to boil on stove then turn the burner to the lowest setting. Place a piece of aluminum foil and lid on the kettle and set a timer for 15 minutes.
- After 15 minutes, turn off the burner and remove kettle. Let rest for 5 minutes. Remove lid and foil and fluff rice with a fork, making sure to remove turmeric.
For the salmon
- Clean and cut carrots and zucchini in matchstick-size pieces for even cooking. Slice fennel and scallion in small slices.
- Make sure the salmon has been deboned of the small bones by running your finger along the filets. If not, use small pliers to remove any bones. If you prefer, you may also remove the skin by using a sharp knife. But once the salmon is cooked, the skin is extremely easy to remove.
- Visually divide each piece of 24×15-inch parchment paper in half like a book. On each half, place half of the prepared zucchini, carrot, fennel, and scallion. Place a salmon filet on top of vegetables followed by one tablespoon olive oil and rice vinegar. Sprinkle with salt and pepper and finish with a slice of lemon and one spring of tarragon and dill.
- Working with one meal at a time, fold over the clean half of the parchment paper on top of the salmon and vegetables. Crimp and fold edge all around the perimeter, creating a half-moon shape. Repeat with the second meal.
- Place on a large baking sheet and into a preheated 400°F oven for 20-25 minutes. The salmon will be opaque on the edges and slightly pink in the middle. Do not overcook the salmon or it will dry out. After opening each meal, discard dill and tarragon.
- Create a bed of prepared rice on each plate and top with salmon and vegetables on the side. Serve with a slice of lemon.