Baked Salmon with Rice and Mixed Vegetables
A simple, wholesome sheet-pan dinner featuring flaky baked salmon, fluffy rice, and tender roasted broccoli and carrots, finished with a bright squeeze of lemon.
- Total time
- 35 min
- Servings
- 4
- Calories
- 480
- Protein
- 32g
Ingredients
- 4 filets salmon fillets
- 1 cup rice
- 3 cups broccoli florets
- 2 medium carrots
- 1 whole lemon
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F. Cook 1 cup rice according to package directions; keep warm.
- 2
On a large baking sheet, toss 3 cups broccoli florets and 2 sliced carrots with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast for 10 minutes.
- 3
Push vegetables to one side. Place 4 salmon fillets on the other side; brush with remaining 1 tbsp oil and season with remaining salt and pepper.
- 4
Bake until salmon flakes easily and vegetables are tender, about 12-15 minutes.
- 5
Serve salmon and vegetables over rice with a squeeze of fresh lemon juice from 1 lemon.
Tools you’ll need
- baking sheet
- pot for rice
- knife
- cutting board
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