Name: Lemon herb grilled salmon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz skin-on Atlantic salmon fillet, patted dry; 1/4 cup jasmine rice; 1/2 cup water; 5 oz broccoli florets; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 tbsp fresh parsley, finely chopped; 1/2 cup fresh dill, finely chopped; 1 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
In a small bowl, whisk together the olive oil, lemon juice, chopped parsley, chopped dill, remaining salt, and black pepper. Transfer half of the mixture to a separate small bowl and set it aside for serving.
Preheat a grill or grill pan to medium-high. Brush the flesh-side of the 1-inch-thick salmon fillet with the first half of the herb oil. Grill the salmon flesh-side down for 4 to 5 minutes until it releases easily. Flip and cook for 3 to 4 minutes more. Let rest for 2 minutes. Done when flakes easily, 145°F.
While the salmon grills, place the broccoli in a steamer basket over boiling water. Cover and steam for 5 to 6 minutes until tender but still bright green.
Fluff the rice with a fork and place on a plate. Add the steamed broccoli and the grilled salmon. Drizzle the reserved herb oil over the cooked salmon.

Nutrition

Ingredients

Instructions

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