If You Have Salmon & Rice, Make This Easy One-Pan Dinner!

By Dimitra's Dishes · 45 min

Ingredients

Instructions

1. Preheat the oven to 425°F.
2. Toss the potato wedges in a 9x13-inch baking dish with the olive oil, lemon juice, oregano, salt and plenty of black pepper, spreading them in a single layer where possible.
3. Roast uncovered for 20–25 minutes, until the potatoes soften and their edges turn golden and caramelized. They will not be fully cooked yet.
4. Scatter the rinsed and drained basmati rice around the potatoes, then season with salt, pepper, oregano and fresh dill.
5. Pour the boiling chicken broth over the rice and stir gently to spread the rice evenly without disturbing the potatoes much.
6. Cover the dish very tightly with foil and bake for 15 minutes.
7. While the rice cooks, mix the olive oil, lemon juice, garlic, lemon zest (if using), oregano, Dijon mustard, salt, black pepper and red pepper flakes (if using) in a small bowl.
8. Pat the salmon dry and spoon the mixture generously over each fillet.
9. Remove the foil and nestle the salmon over the partly cooked rice and potatoes. Cover tightly again and bake for 15–20 minutes, until the salmon is cooked to your liking, the rice is fluffy and tender, and the potatoes are cooked through.
10. For more colour, uncover for the last few minutes or brief broil, watching closely so the salmon does not overcook.
11. Rest for about 5 minutes. Finish with lemon juice, fresh dill or parsley and a little olive oil, and serve with lemon wedges and feta if you like.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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