Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 25–28 minutes
Servings: 4
🧂 Ingredients
For the Salmon
- 4 salmon fillets (4–6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2–3 lemon slices (optional)
For the Rice
- 2 cups white rice (jasmine or long-grain)
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon butter (optional)
Optional Garnish
- Fresh parsley
- Lemon wedges
- Drizzle of honey or garlic butter
🍽️ Directions
1. Cook the Rice
- Rinse rice under cold water until the water runs clear.
- Add rice, water, salt, and butter to a pot.
- Bring to a boil, then reduce the heat to low.
- Cover and cook for 15 minutes.
- Turn off the heat and let it sit 5 minutes before fluffing with a fork.
2. Prepare the Salmon
- Preheat oven to 400°F (205°C).
- Line a baking sheet with foil or parchment.
- Place salmon fillets on the sheet.
- Drizzle olive oil and lemon juice over the salmon.
- In a small bowl, mix garlic powder, paprika, parsley, salt, and pepper.
- Sprinkle seasoning evenly over each fillet.
- Add lemon slices on top if desired.
3. Bake the Salmon
- Bake for 12–15 minutes, depending on thickness.
- Salmon is done when it flakes easily with a fork and reaches an internal temp of 145°F (63°C).
- For a golden top, broil for the last 1–2 minutes.
4. Plate & Serve
- Scoop warm white rice onto plates.
- Place a salmon fillet on top.
- Spoon any pan juices over the rice for extra flavor.
- Garnish with fresh parsley or extra lemon.