Slow-Roasted Salmon and Herby Rice Pilaf Recipe

Publish date: 2024-08-11
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This elegant, simple salmon dinner produces perfectly moist fish, thanks to low-and-slow roasting, and goes well with a hearty rice pilaf that's kissed with fresh herbs.

Leftover salmon can be refrigerated for up to 3 days. The rice pilaf can be refrigerated for up to 5 days.

From food writer Adam Roberts.

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Ingredients

measuring cup

Servings: 4

Directions

Time Icon Active: 20 mins| Total: 1 hour

  • Step 1

    Position a rack in the middle of the oven and preheat to 250 degrees.

  • Step 2

    In a medium pot over medium heat, heat 3 tablespoons of oil until shimmering. Add the onion and 1/2 teaspoon of kosher salt and saute until the onion is translucent, about 3 minutes. Add the rice and cook, stirring until coated in the oil and combined with the onion, about 1 minute. Add the water and 1 teaspoon of kosher salt and bring to a boil. Reduce the heat so the liquid is at a gentle simmer, cover, and cook until the liquid is absorbed, 15 to 20 minutes. Remove from the heat and let sit for an additional 10 minutes.

  • Step 3

    While the rice is cooking, in a large, ungreased, rimmed baking sheet, place the salmon, skin side down, and season with 1/2 teaspoon of kosher salt and freshly ground black pepper.

  • Step 4

    Using a rasp zester (such as a Microplane), finely zest the lemon, then cut it into wedges. In a small bowl, stir together 1/2 cup of the herbs with the remaining 1/4 cup of olive oil and the lemon zest until combined. Spoon the mixture on top of the salmon fillets, transfer to the oven and roast for 30 to 45 minutes, or until each filet registers around 125 degrees on an instant-read thermometer (the cooking time will vary with the thickness of the fillets).

  • Step 5

    To serve, add the remaining herbs to the rice and using a fork, fluff the two together to combine. Squeeze a lemon wedge in, taste and season with more lemon juice and/or salt, if desired. Divide the herbed rice among 4 plates. Using a fish spatula or thin metal spatula, lift each salmon fillet off the baking sheet, leaving the skin behind, and place on top of the rice. Drizzle with a little more olive oil, a sprinkling of fleur de sel and a squeeze of lemon, and serve.

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    Nutritional Facts

    Per serving (1 salmon fillet, 3/4 cup pilaf)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From food writer Adam Roberts.

    Tested by Olga Massov.

    Published June 3, 2021

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