Roasted Herbed Salmon and Vegetables with Brown Rice Pilaf

August 25, 2013

I don't eat meat very often, but I do love a good salmon dish. This is a simple dish, baked all in one pan, that my mom often makes at home. I love it served with fresh bread, but today I had some leftover chicken stock to use up so I decided to make rice pilaf instead. It was a great decision, and was the perfect addition to one of my favorite dishes!

Rice Pilaf
¼ yellow onion, chopped
1 tsp minced garlic
1 tbsp olive oil
1 ½ cups uncooked brown rice
3 cups chicken stock
Salt and pepper
Salmon and Vegetables
1 tbsp olive oil
½ a yellow onion, chopped
1 sweet potato, sliced
1 pound green beans, broken into 2-3 inch pieces
1 red bell pepper, sliced
5-6 cherry tomatoes, halved
1 zucchini, sliced
1 salmon filet (about 3/4 lb)
1 tbsp olive oil
1 tbsp lemon juice
5-10 fresh basil leaves, chopped
½ tsp dill weed
½ tsp sage
½ tsp thyme

For the rice pilaf: Saute the onion, garlic, and rice in the olive oil in a large pot over high heat. Add the chicken stock, bring to a boil, then reduce the heat, cover, and simmer for 40-50 minutes, until...
See the full directions on my site

Nutritions

Calories
707

Sodium
650mg
27% DV

Fat
31g
48% DV

Protein
32g
64% DV

Carbs
71g
24% DV

Fiber
8g
32% DV

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