Salmon and Rice from Marco

Name: Salmon and Rice from Marco
Total time: 30 min
Yield: 4 servings
Cuisine: International
Ingredients: 4 salmon fillets (about 150g each); 1 cup long-grain white rice; 2 cups water or chicken broth; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 lemon, sliced; Salt and freshly ground black pepper to taste; Fresh herbs (such as parsley or dill) for garnish

30 min · Easy · 4 servings

A simple and flavorful baked salmon paired with perfectly cooked rice, inspired by international comfort food traditions.

Ingredients

4 salmon fillets (about 150g each)→

1 cup long-grain white rice→

2 cups water or chicken broth→make it yourself

2 tablespoons olive oil→

2 cloves garlic, minced→

1 lemon, sliced→

Salt and freshly ground black pepper to taste→

Fresh herbs (such as parsley or dill) for garnish→

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Method

Preheat the oven to 200°C (390°F). Rinse the rice under cold water.

Cook the rice in water or broth according to package instructions.

While the rice cooks, place salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and top with minced garlic and lemon slices.

Bake the salmon for 12-15 minutes or until just cooked and flaky.

Fluff the cooked rice with a fork and serve alongside the baked salmon.

Garnish with fresh herbs and additional lemon slices if desired.

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