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This Sheet Pan Salmon and Rice with Lemon Dill Sauce is an easy way to get your protein, starch, and veggies in one swift cooking process. Simply seasoned salmon filets are nestled on an easy dill and lemon-infused jasmine rice studded with asparagus, and topped off with an easy lemon Greek yogurt sauce. The perfect healthy weeknight dinner!
We LOVE salmon in our house, and it shows in the archives here. Be sure to check out this Tomato Butter Roasted Salmon, this Sweet and Sour Salmon, and this Blackened Salmon with Corn, Jalapeños and Bacon.
Dinners don’t get much easier than today’s Sheet Pan Salmon. There also aren’t many dinners out there that require as little cleanup as today’s Sheet Pan Salmon does. And they don’t typically taste as delicious when the ingredient list is pretty minimal.
So basically, we have a dream dinner here!
Of course, that’s if you love the following:
- crispy, perfectly seasoned salmon.
- fluffy jasmine rice flavored with dill, lemon zest, and garlic.
- zippy lemon yogurt sauce
I’ve made a version of this meal several times in our house, but until today, everything was much more complicated. I seared the salmon in a screaming hot cast-iron skillet until ridiculously crispy on the outside. That pan then went into the oven to finish cooking. I toasted the rice and nuts in another pan, the cooked the rice on the stove. Everything finished cooking at different times, which was fine, but I knew there could be an easier way.
Enter: the sheet pan craze.
How to make Sheet Pan Salmon and Rice with Lemon Dill Sauce
- Melt butter in the oven on sheet pan.
- Add garlic and nuts, then toast until the nuts and garlic are sizzling.
- POur rice, chicken stock, water, and salt.
- Cover with foil and cook 15-18 minutes.
- Add asparagus and lemon zest, stir.
- Top with salmon filets and place back in the oven. Cook another 10 minutes until salmon is almost all the way cooked through.
- While the salmon and rice cooks, quickly make the yogurt sauce by mixing greek yogurt, lemon, salt, and dill.
- Increase the oven temperature to broil and cook until salmon is crispy, nuts on the top are starting to brown, and the edges of the rice are crispy.
- Toss the rice with dill.
- Dollop sauce over salmon and serve
Aside from the fact that everything is cooked one pan, and takes under an hour to complete from start to finish, I absolutely adore the crispy texture you get when you broil the salmon. I also love the way the last-minute broiler action adds a layer of nuttiness as the almonds toast, and how it makes the edges of the rice super crunchy. So much texture!
Tips and Tricks for Success
- Throughly rinse the rise before adding it to the pan
- Be sure to watch the garlic and almonds when you toast them in the oven, you don’t want them to burn!
- Don’t forget to use low-sodium chicken broth, you want to control the amount of salt that goes into the dish
- If you don’t like pieces of garlic, grate it instead
- You sub out lime zest!
- Swap out broccoli, zucchini or peppers for the asparagus!
- Pecans or pretty much any other nut would work
- Buy center cut salmon to make sure all the Salmon cooks evenly
Serve with
- Brussels Sprout and Kale Salad with Pancetta
- Brussels Sprout and Kale Salad with Pancetta
- Grilled Watermelon and Feta Stacked Salads
Sheet Pan Salmon and Rice
Ingredients
- 2 tbsp unsalted butter
- 3 large garlic cloves, minced
- 2 oz slivered almonds
- 1 cup jasmine rice
- 1 cup low-sodium chicken broth
- 3/4 tsp kosher salt, divided
- 1 cup water
- 1 cup chopped parsley
- 1 lemon zest and juice
- 1 lb asparagus, cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 1/2 tbsp finely chopped dill, plus more for garnish
- 24 oz center cut salmon
- 6 oz plain Greek yogurt
- 2 1/2 tsp lemon juice (from the same lemon you zested)
Equipment
- 1 large sheet pan
Instructions
- Preheat oven to 375 degrees.
- Add garlic, butter and almonds to a quarter sheet pan. If you do not have a quarter sheet pan you can use a 3-quart baking dish. Place in the oven for 2-3 minutes until the butter melts. Stir to coat the garlic and the almonds in the butter. Place back in the oven and toast the garlic and almonds for another 3-4 minutes until the almonds are slightly toasty and the garlic is slightly softened.
- Remove the sheet pan from the oven, and carefully pour in the chicken broth, water, 1/2 teaspoon salt, and rice to the butter, garlic, and almonds. Stir to combine. Cover the pan tightly with foil and place back in the oven. Bake for 18 minutes. Remove the pan from the oven and add the asparagus and lemon zest. Stir to combine. Cover with foil again and cook another 8-10 minutes until almost all of the liquid has been absorbed.
- Remove pan from the oven again, remove the foil and toss with 1 tablespoon dill. Nestle Salmon portions on the rice. Season salmon liberally with salt and pepper. Place back in the oven and cook for 10 minutes. After 5 minutes, turn the oven up to broil and cook until salmon is crispy, almonds are starting to turn brown, and rice is crispy on the edges, another 5-7 minutes.
- While the salmon and rice cook. Add Greek yogurt, lemon juice (from the lemon you zested), remaining 1/4 teaspoon salt and 2 teaspoons dill to a small bowl. Stir until combined. Season to taste with salt and pepper.
- Serve Salmon and rice with Greek yogurt sauce. Garnish with extra dill.
Nutrition Information
Aimee Scovell says
Another great recipe! Flavorful, easy and a hit for the whole family.
Shannon says
Looks like a great recipe! But where does the 1 cup of parsley come in?
Catherine says
When does the parsley go in??
Stephanie says
Do you add the parsley when cooking the rice? Also do you use skinless salmon?