🍽️ Oven Salmon with Rice and Broccoli Mix

Name: Oven Salmon with Rice and Broccoli Mix
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g broccoli; 5 carrots; 1 red onion; 1 garlic clove; 3 tbsp rapeseed oil; Iodized salt (with fluoride); pepper; 250 g rice-fit (premium long-grain rice); 500 ml vegetable broth; 2 tbsp ajvar (30 g); 3 tbsp lemon juice; 4 salmon fillets (125 g each); paprika powder; 1 handful dill (5 g); 200 g yogurt (1.5% fat)

641 kcal · 30 min · 4 servings

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Ingredients

500 g broccoli
5 carrots
1 red onion
1 garlic clove
3 tbsp rapeseed oil
Iodized salt (with fluoride)
pepper
250 g rice-fit (premium long-grain rice)
500 ml vegetable broth
2 tbsp ajvar (30 g)
3 tbsp lemon juice
4 salmon fillets (125 g each)
paprika powder
1 handful dill (5 g)
200 g yogurt (1.5% fat)

Instructions

1. Wash the broccoli and separate it into small florets. Peel the tough stem of the broccoli and cut it into bite-sized pieces. Peel and clean the carrots. Slice the carrots diagonally. Peel the onion and the garlic. Cut the onion in half and slice it into thin strips. Finely chop the garlic.
2. Place the prepared vegetables on a deep baking sheet. Drizzle the vegetables with one tablespoon of oil. Season the vegetables with salt and pepper. Preheat the oven to 200 degrees (180 degrees for fan-assisted or gas mark 3). Bake the vegetables in the oven for 5 minutes. Stir the vegetables occasionally during the baking time.
3. Remove the baking sheet from the oven. Mix the long-grain rice with vegetable broth, ajvar (roasted pepper paste), and two tablespoons of lemon juice in a bowl. Add the rice mixture to the vegetables on the tray. Mix everything well together. Return the tray to the oven. Bake the mixture for another 10 minutes. Stir occasionally to ensure the rice becomes evenly soft.
4. Rinse the salmon fillets under cold water. Pat the fillets dry with a kitchen towel. Season the salmon fillets with salt, pepper, and paprika powder. Mix the vegetable-rice mixture once more briefly. Place the seasoned fish fillets on top of the rice-vegetable mixture. Drizzle everything with the remaining oil. Bake the dish for another 10 to 15 minutes in the oven until the fish is fully cooked.
5. Wash the dill and shake it dry. Finely chop the dill. Whisk the yogurt with the chopped dill, the remaining lemon juice, salt, and pepper in a small bowl. Remove the baking sheet with salmon and vegetables from the oven. Serve the dish immediately with the yogurt-dill sauce.

Nutrition per serving

kcal: 641
Protein: 37 g · Fett/Fat: 24 g · Carbs: 67 g