Indulge in the perfect light meal that will leave your guests in awe for times to come - my salmon with parmesan rice and veggies. The combination of fresh, flaky salmon with flavorful parmesan rice and a variety of perfectly cooked veggies is sure to satisfy your taste buds. But what truly takes this dish to the next level is the addition of a tangy and creamy lemon dill sauce. The burst of acidity from the lemon and the subtle herbiness from the dill perfectly complements the flavors of the salmon and adds a refreshing touch to the dish. Impress your guests with this simple yet sophisticated meal that is bursting with flavor and sure to be a hit every time.
Ingredients: (Serves 2)
-2 salmon fillets of choice
-1 cup of white rice
-1 cup of chopped asparagus
-1 cup of yellow squash/zucchini diced
-1 cup of eggplant diced
**( you may use any veggies you like for this recipe)
-1 teaspoon of garlic powder
-1/2 cup of parmesan cheese ( grated)
-Salt to taste
For the sauce:
-1/2 lemon squeezed
-1 cup of sour cream
-1/3 cup of fresh dill or dried
-Salt to taste
Instructions:
1. Preheat your oven to 400 degrees F
2. Begin by preparing the salmon fillets. Sprinkle them with salt and garlic powder on both sides.
3. Combine the ingredients for the sauce in a separate bowl and set aside.
4. Place the salmon fillets onto a baking sheet lined with parchment paper.
5. Bake the salmon for 20-25 minutes or until the internal temperature reaches 145F
6. While the salmon is cooking start your rice on the stove top and cook until tender - once its cooked add in your parmesan cheese - set aside.
7. Chop your veggies and line a baking sheet with parchment paper, coat with olive oil and salt or seasonings of choice and bake till veggies are done.
8. Once your salmon is done pull it out of the oven and let it cool.
9. Take your rice and center it on the plate with your veggies, the salmon and finally, drizzle your lemon dill sauce on top!