Salmon Fillet Meal Recipe

Make the marinade

In a medium bowl, whisk together 4 tbsp olive oil, 3 tbsp fresh lemon juice, 1.5 tbsp soy sauce, 1 tbsp honey, 3 minced garlic cloves, 2 tbsp chopped fresh dill, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper until combined.

Marinate the salmon

Pat the 4 salmon fillets dry with paper towels. Place fillets skin-side down in a shallow dish or resealable bag. Pour the marinade over the salmon, ensuring each piece is coated. Cover or seal and refrigerate for 24 hours (or at least 2 hours if short on time).

Bring to temperature

About 20–30 minutes before cooking, remove the salmon from the fridge to come closer to room temperature. Reserve any remaining marinade to brush during grilling if desired (discard marinade that contacted raw fish if not cooked).

Grill the salmon

Preheat a grill or heavy grill pan to medium-high (about 400°F / 200°C). Oil the grill grates lightly. Place salmon fillets skin-side down and grill 4–5 minutes without moving to develop grill marks. Flip carefully and grill 2–4 minutes more, or until an instant-read thermometer inserted into the thickest part reads 125–130°F for medium-rare to medium (adjust to preference). Remove from heat and tent loosely with foil for 2 minutes before serving.

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss 1.25 lb halved baby potatoes with 2 tbsp olive oil, 1 tbsp chopped rosemary, 2 minced garlic cloves, 3/4 tsp kosher salt, and 1/2 tsp black pepper until well coated and spread in a single layer.

Roast potatoes in the preheated oven for 25–30 minutes, turning once halfway through, until golden brown and tender when pierced with a fork. If using larger potatoes, increase time by 5–10 minutes. Keep warm until serving.

While potatoes roast, reduce oven temperature to 375°F (190°C). In an oven-safe baking dish with a tight-fitting lid (or cover with foil), combine 1 cup rinsed long-grain rice, 1.75 cups warm low-sodium stock, 1 tbsp butter (or olive oil), 1/4 tsp salt, and 1 bay leaf if using. Stir once.

Cover the dish and bake on the middle rack for 25 minutes. After 25 minutes, remove from oven, fluff rice with a fork, discard the bay leaf, and let stand covered for 5 minutes before serving.

In a large bowl combine 4 cups chopped romaine, 1 cup halved cherry tomatoes, 1 diced cucumber, 1/4 cup thinly sliced red onion, 1/2 cup halved kalamata olives, and 1/2 cup crumbled feta.

In a small bowl or jar whisk together 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning.

Plate each portion with a salmon fillet, a serving of oven roasted potatoes, a scoop of oven baked rice, and a generous portion of Greek salad. Garnish salmon and potatoes with 2 tsp chopped fresh parsley per plate and add a lemon wedge.

Optional: If you reserved marinade that did not contact raw fish, warm it gently in a small saucepan and brush lightly over cooked salmon before serving for extra gloss and flavor.