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When it comes to preparing a meal that is both nourishing and satisfying, Zesty Lemon Herb Salmon with Veggie Rice stands out as a stellar choice. This dish not only embodies the essence of light, healthy eating but also brings a burst of vibrant flavors to the table. Salmon, renowned for its rich, buttery texture and distinct taste, serves as the star of this recipe. With the addition of zesty lemon and fresh herbs, the dish is elevated to new heights, making it a delightful option for any meal occasion.

Zesty Lemon Herb Salmon with Veggie Rice

Savor the refreshing taste of Zesty Lemon Herb Salmon with Veggie Rice, a wholesome meal that combines nutritious ingredients with vibrant flavors. This recipe features succulent salmon marinated in zesty lemon juice and fresh herbs, paired with colorful veggie rice for a satisfying side. Packed with omega-3 fatty acids and high-quality protein, this dish promotes heart health while delivering a delightful dining experience. Perfect for any occasion, it’s both easy to prepare and deliciously healthy!
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Ingredients
  

For the Salmon:

4 salmon fillets (approximately 6 oz each)

2 tablespoons extra-virgin olive oil

Zest and juice from 2 large fresh lemons

2 cloves of garlic, finely minced

1 tablespoon fresh parsley, roughly chopped

1 tablespoon fresh dill, roughly chopped

1 teaspoon sea salt

1/2 teaspoon freshly cracked black pepper

For the Veggie Rice:

1 cup jasmine rice, rinsed

2 cups vegetable broth or water

1 cup mixed vegetables (such as diced carrots, bell peppers, peas, and corn)

1 tablespoon butter or olive oil

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Prepare the Marinade: In a small bowl, whisk together the olive oil, lemon zest, and lemon juice. Stir in the minced garlic, chopped parsley, chopped dill, salt, and black pepper until well combined.

    Marinate the Salmon: Arrange the salmon fillets in a shallow dish. Pour the marinade over the fillets, ensuring they are evenly coated. Cover with plastic wrap and refrigerate for a minimum of 30 minutes for the flavors to meld, or up to 2 hours for maximum flavor infusion.

      Cook the Rice: Rinse the jasmine rice under cold running water until the water runs clear. In a medium saucepan, bring the vegetable broth or water to a rolling boil. Add the rice, mixed vegetables, butter or olive oil, onion powder, garlic powder, and a pinch of salt. Stir gently to combine, then cover with a lid and reduce the heat to low. Cook for about 15 minutes, or until the rice is tender and the liquid has been absorbed. Once done, remove from heat and let it sit covered for an additional 5 minutes.

        Preheat the Grill or Oven: Preheat your grill to medium-high heat. If baking, set your oven to 400°F (200°C) to prepare for roasting.

          Cook the Salmon: For grilling, lightly oil the grill grates to prevent sticking and place the salmon fillets skin-side down. Grill for 5-6 minutes on each side, or until the salmon is opaque and flakes easily with a fork. For baking, lay the marinated salmon fillets in a prepared baking dish lined with parchment paper and bake for 12-15 minutes, or until fully cooked through.

            Fluff the Rice: While the salmon cooks, use a fork to gently fluff the cooked rice, separating the grains. Taste and adjust the seasoning with additional salt and pepper, as needed.

              Plate and Serve: On each plate, create a bed of the veggie rice and place a salmon fillet on top. For an added touch, garnish with freshly chopped parsley and serve with extra lemon wedges on the side for a zesty finish.

                Prep Time, Total Time, Servings: 15 min | 1 hr | 4 servings