Oven-roasted Salmon Recipe
Seasonal vegetables, jasmine rice with crispy onions, microgreens
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Salmon
Preheat your oven to 400°F (200°C). In a small bowl, mix together olive oil, minced garlic, lemon juice, dried thyme, dried rosemary, salt, and pepper. Place the salmon fillets on a baking sheet lined with parchment paper and brush the mixture over the fillets.
- 2
Roast the Salmon
Put the salmon in the oven and roast for 12-15 minutes or until the salmon flakes easily with a fork.
- 3
Prepare the Vegetables
While the salmon is cooking, prepare the seasonal vegetables. Toss zucchini, bell pepper, asparagus, and carrots with a little olive oil, salt, and pepper. Spread them on a separate baking sheet.
- 4
Roast the Vegetables
Place the vegetables in the oven during the last 10 minutes of the salmon’s cooking time. Roast until they are tender and slightly caramelized.
- 5
Cook the Jasmine Rice
In a saucepan, bring the vegetable broth to a boil. Add the jasmine rice and stir. Reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 6
Make Crispy Onions
Heat oil in a frying pan over medium heat. Dredge the thinly sliced onions in the flour until fully coated. Fry the onions in the hot oil until they are golden and crispy, about 5-7 minutes. Remove and drain on paper towels.
- 7
Assemble and Serve
Serve the roasted salmon atop a bed of jasmine rice, alongside the seasonal vegetables. Top with crispy onions and garnish with microgreens before serving.
