Baked Salmon and Rice

1. 1

   In a saucepan, bring 2 1/2 cups water to a boil. Add the rice and stir. Reduce the heat, cover, and simmer for 20 minutes.

2. 2

   Preheat the oven to 350 degrees F (175 degrees C).

3. 3

   In a large pan, add just enough water to cover the bottom. Place the salmon in the pan, pink side up, and arrange the cooked rice around the outside of the salmon. Drizzle orange juice over the salmon and rice.

4. 4

   In a small bowl, mix dill weed, rosemary, basil, mustard, and lemon pepper, then sprinkle over the salmon and rice. Cover with aluminum foil.

5. 5

   Bake in the preheated oven for 30 to 40 minutes, or until the salmon is tender and flaky.

• Calories 367.39 kcal Moderate
• Protein 30.28 g Good Source
• Carbs 48.0 g Moderate
• Total Fat 6.86 g Moderate
• Saturated Fat 1.06 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 61.72 mg High
• Sodium 106.65 mg Low Source
• Fiber 2.57 g Low Source
• Sugar 7.72 g Moderate
• Added Sugar 6.2 g Moderate
• Calcium 26.82 mg Low Source
• Iron 1.85 mg Moderate
• Potassium 574.78 mg Moderate
• Vitamin A 17.48 mcg_rae Low Source
• Vitamin C 3.73 mg Low Source
• Vitamin D 0.03 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Fish 🐟
• Mustard