Lemon Dill Roasted Salmon with Green Beans and Rice

Let’s make it

1. 1

   Salmon

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it with olive oil.

2. 2

   Salmon

   In a small bowl, combine olive oil, lemon zest, lemon juice (half), chopped fresh dill, minced garlic, salt, and black pepper. Stir well to make the marinade.

3. 3

   Salmon

   Place the salmon fillet skin-side down on the prepared baking sheet. Brush the marinade evenly over the salmon.

4. 4

   Salmon

   Roast the salmon in the preheated oven for 15-18 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of about 63°C (145°F).

5. 5

   Sides

   While the salmon is roasting, rinse the rice under cold water until the water runs clear. Combine the rice and 3 cups of water in a medium saucepan and bring to a boil.

6. 6

   Sides

   Reduce the heat to low, cover, and simmer the rice for 15 minutes, or until all water is absorbed and rice is tender. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

7. 7

   Vegetables

   In a large skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant.

8. 8

   Vegetables

   Add the trimmed green beans to the skillet, season with salt and pepper to taste, and sauté for about 7-9 minutes until tender yet crisp.

9. 9

   Vegetables

   Remove the skillet from heat and toss the green beans with the remaining 1 tablespoon of butter and a squeeze of fresh lemon juice (from the remaining half lemon).

10. 10

    Salmon

    Plate the roasted salmon with a serving of sautéed green beans and a side of fluffy white rice. Garnish with additional fresh dill or lemon slices if desired. Serve warm.