Sheet Pan Salmon and Rice

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!

Course Main Course

Cuisine American

Keyword sheet pan salmon, baked salmon, salmon and rice

Prep Time 10

Cook Time 35

Total Time 45

Servings 4 oz salmon portions

Calories 407kcal

Author Nicole

Cost $40

Equipment

1 large sheet pan

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)

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.

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