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Ingredients
| brown rice: 1 cup |
| water: 2 1/2 cups |
| pink salmon: 1 lb |
| orange juice: 1/4 cup |
| dried dill weed: 1 tsp |
| dried rosemary: 1 tsp |
| dried basil (ground): 1 tsp |
| ground mustard: 1 tsp |
| lemon pepper seasoning: 1 tsp |
Baked Salmon
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
40 min -
Servings
4 serving(s)
Tags
- Preheat oven to 350°F (175°C).
- In a saucepan bring 2 1/2 cups of water to a boil.
- Add rice and stir.
- Reduce heat, cover and simmer for 20 minutes.
- In a large pan, add enough water to just cover the bottom of the pan.
- Lay the salmon filet in the pan, pink side up.
- Place cooked rice around the outside of the fish.
- Sprinkle the orange juice over the fish and rice.
- In a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice.
- Cover with aluminum foil.
- Bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.