Baked Salmon with Tropical Rice

Salmon is a delicious fish that can be prepared in many ways. I love to bake salmon because it ensures the fish stays moist and juicy while cooking in the oven. This baked salmon recipe with tropical rice is one of my favorites! It features bold flavors from fresh pineapple, mango, cilantro, garlic and onion that will have your taste buds singing for more!
Blog post intro paragraph: Salmon recipes are not only tasty but healthy too! If you are looking for an easy way to prepare salmon at home this baked version with Asian inspired flavors is perfect. The addition of soy sauce, ginger root and sesame oil give this dish a unique flavor that pairs perfectly with brown rice or even quinoa if you prefer. Blog post intro paragraph:

prep: 25 mins cook: 12 mins total: 37 mins Servings: 4 Yield: 4 servings

Ingredients:

1 (1 pound) fillet fresh salmon

1 tablespoon packed brown sugar

2 tablespoons cracked coriander seed

1 tablespoon finely chopped fresh cilantro

1 tablespoon melted butter

2 cups cooked white or brown rice

1 teaspoon lemon-pepper seasoning

1 teaspoon grated fresh lemon peel

1 mango, peeled, pitted and diced

Instructions:

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow 9×13 baking dish.

Combine the coriander seed, brown sugar, and lemon-pepper seasoning in a small bowl, and blend well.

Place the salmon fillet skin side down in the prepared baking dish. Brush top and sides of fillet with the butter. Sprinkle the fish evenly with the coriander spice mixture, gently pressing it into the fish.

Stir the mango, cilantro, and lemon peel into the rice. Spoon the rice mixture around the fish in the baking dish.

Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut the fish into 4 pieces. Divide rice between 4 serving plates and place the fish on top.

Nutrition Facts:

Per Serving: 606 calories; protein 26.9g; carbohydrates 87.9g; fat 15.1g; cholesterol 63.4mg; sodium 197.6mg.

Scroll to Top