Oven-roasted Salmon Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil and set a wire rack on top if available.

Make marinade

In a small bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, chopped dill, 1 tsp salt and 1/2 tsp black pepper. Whisk to combine.

Pat salmon fillets dry with paper towels. Place skin-side down on the prepared rack or baking sheet. Brush or spoon the marinade evenly over the flesh of each fillet.

Roast in the preheated oven for 10–12 minutes for approximately 6 oz fillets, or until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium and the flesh flakes easily. If you prefer crisp skin, broil 1–2 minutes at the end, watching closely.

Remove from oven and let rest 3 minutes before serving.

While oven is preheating and/or with salmon in the oven, toss asparagus (or selected vegetables) and sliced red bell pepper with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp black pepper and lemon zest on a sheet pan or in a bowl.

Roast on a separate sheet pan or alongside the salmon (arrange so vegetables are not overcrowded) for 12–15 minutes until tender-crisp and lightly browned at the edges. If placed in oven at same time as salmon, remove both when salmon is done—vegetables may need a couple extra minutes depending on thickness.

Rinse 1.5 cups jasmine rice under cold running water until the water runs clear to remove excess starch; drain.

In a medium saucepan, combine rinsed rice, 2.25 cups water and 1/2 tsp kosher salt. Bring to a boil over medium-high heat uncovered.

Once boiling, reduce heat to low, cover with a tight-fitting lid and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit, covered, for 10 minutes to steam.

Fluff rice with a fork and stir in 1 tbs unsalted butter. Keep covered and warm until plating.

While rice cooks or after salmon is in oven, heat 1 cup vegetable oil in a medium skillet over medium-high heat to 350°F (175°C) or until a small piece of onion sizzles on contact.

Toss thinly sliced onion with 1/2 cup flour and a pinch of 1/2 tsp salt until evenly coated. Shake off excess flour.

Fry onions in batches so they are not crowded: add a thin layer to the hot oil and cook, stirring gently, until golden brown and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Sprinkle lightly with extra salt while still hot.

If you prefer oven-baked: toss coated onions with a little oil and spread on a baking sheet; bake at 400°F (200°C) for 10–15 minutes, stirring midway, until crisp.

Divide jasmine rice among 4 plates using a scoop or small bowl for a neat presentation.

Arrange roasted seasonal vegetables beside the rice. Place a roasted salmon fillet on top or next to the rice.

Scatter crispy onions over the rice and a few on the salmon for texture.

Garnish each plate with approximately 1/4 cup microgreens, a lemon wedge, and a small drizzle (about 1/4 tsp) of extra virgin olive oil over the salmon and vegetables. Serve immediately.