Oven Steamed Salmon with Vegetables
Salmon isn't just a delicious, flakey entree, it also holds great nutritional value! Pair it with rice and veggies, and the perfect meal is created.
Servings: 2 servings
Ingredients
For the rice
- ½ cup basmati rice
- 1 teaspoon kosher salt
- 1 1-inch piece turmeric (optional)
- 1 ⅓ cups water
For the salmon
- 2 4- to 6-ounce salmon fillets
- 2 small carrots
- 1 small zucchini
- ¼ head fennel
- 3 scallions
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- kosher salt
- freshly ground black pepper
- 4 lemon slices
- 2 sprigs fresh tarragon
- 2 sprigs fresh dill
Instructions
For the rice
- Rinse rice until the water runs clear. Place in a bowl and cover with water to soak for 30 minutes. After soaking, drain and rinse the rice again. Place in a kettle and add salt, turmeric (or ginger), if using (cleaned of skin), and 1 ⅓ cups of water.½ cup basmati rice, 1 teaspoon kosher salt, 1 ⅓ cups water, 1 1-inch piece turmeric (optional)
- Bring to a boil on the stove, then turn the burner to the lowest setting. Place a piece of aluminum foil and a lid on the kettle, and set a timer for 15 minutes.
- After 15 minutes, turn off the burner and remove the kettle. Let it rest for 5 minutes. Remove the lid and foil, and fluff the rice with a fork, making sure to remove the turmeric.
For the salmon
- Clean and cut carrots and zucchini into matchstick-sized pieces for even cooking. Slice fennel and scallion into small slices.2 small carrots, 1 small zucchini, ¼ head fennel, 3 scallions
- Make sure the salmon has been deboned of the small bones by running your finger along the fillets. 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.2 4- to 6-ounce salmon fillets
- Visually divide each piece of 24 x 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 fillet on top of the vegetables, followed by 1 tablespoon of olive oil and rice vinegar. Sprinkle with salt and pepper, and finish with a slice of lemon and one sprig of tarragon and dill.2 tablespoons olive oil, 2 tablespoons rice vinegar, kosher salt, freshly ground black pepper, 4 lemon slices, 2 sprigs fresh tarragon, 2 sprigs fresh 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 the 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, with vegetables on the side. Serve with a slice of lemon.
Video
Nutrition
Serving: 1serving | Calories: 374kcal