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
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- 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
- Zest of 1 lemon, about 1 1/2 tsp
- 1 1/2 cups chopped asparagus
- 1 1/2 tablespoons finely chopped dill, divided, plus more for garnish
- 16 oz. center cut salmon, cut into 8 portions
- 6 oz. plain Greek yogurt
- 2 1/2 tsp lemon juice
- Preheat oven to 375 degrees.
- Add butter to a quarter sheet pan. Place in the oven for 2 minutes until butter has melted. Add garlic and nuts, stir to combine Place back into the oven and cook another 2-3 minutes until butter is sizzling and nuts are beginning to toast.
- Remove pan from the oven, and add chicken broth, water, 1/2 teaspoon salt, and rice to the butter, garlic, and almonds. Stir to combine. Cover with foil and place back in the oven. Bake for 18 minutes and then add asparagus and lemon zest. Stir to combine. Cover and cook another 8-10 minutes until almost all of the liquid has been absorbed.
- Remove pan from the oven, 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 5 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, remaining 1/4 teaspoon salt and 2 teaspoons dill to a small bowl. Stir until combined.
- Serve Salmon and rice with Greek yogurt sauce. Garnish with dill.
Nutrition Information:Yield: 4 Serving Size: 2
Amount Per Serving: Calories: 462 Total Fat: 28g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 89mg Sodium: 552mg Carbohydrates: 18g Fiber: 3g Sugar: 2g Protein: 35g