Sheet Pan Salmon And Crispy Rice Recipe

Dinners prepared on a sheet pan are the best way to prepare meals that only require one pan to prepare. Before being topped with salmon that has been coated in a mustard and brown sugar glaze, the leftover rice in this salmon version is first crisped up on a hot sheet pan with onions, capers, and lemon juice.

This dish is a comprehensive supper that only requires twenty minutes of hands-on work to prepare because it is roasted with asparagus with the salmon. Finishing the meal with a sprinkling of feta and herbs brings a touch of salty and brightness to the dish, which helps to bring the entire thing together.

Because it is so simple to clean up, you may serve this dish immediately from the sheet pan.

Ingredients

• a quarter cup of a cooking oil that is neutral (such grapeseed oil or canola oil, for example)
• Rice, either white or brown, for a total of six cups
• 1/2 cup of cut scallions, which is approximately 5 scallions
• Drained non-pareil capers, one-fourth of a cup
• kosher salt, one tablespoon, divided into two
• one-fourth of a cup of fresh lemon juice (from two lemons)
• Olive oil, a quarter cup, plus more oil for drizzling
• 2 teaspoons of liquid Mustard from Dijon
• 2 teaspoons of sugar that is light brown
• 5 salmon fillets, skin-on, weighing 6 ounces each
• 1/4 teaspoon, in addition to a little bit of black pepper
• 1.5 pounds of fresh asparagus, peeled, trimmed, and cut into pieces measuring 1 inch
• One cup of crumbled feta cheese, which is equal to four ounces

Directions

Step 1

Dill, parsley, basil, and tarragon are some of the tender herbs that should be carefully chopped and used in the mixture.

Step 2

After pouring neutral oil over a baking sheet with a rim, put the sheet on the lowest rack of the oven. Bake at 450 degrees Fahrenheit.

Step 3

Rice, scallions, capers, and two teaspoons of salt should be mixed together in a big basin and stirred together. Mix the lemon juice and olive oil together in a small bowl using a whisk. Add half of the lemon juice mixture to the rice mixture and toss to combine. First, remove the baking sheet from the oven with caution, and then spread the rice mixture out in a uniform layer on the baking sheet. The rice mixture should be baked on the lowest shelf of the oven at 450 degrees Fahrenheit for 15 to 20 minutes, or until the rice is lightly browned and crisp around the edges.

During this time, in a small dish, combine the remaining lemon juice mixture with the mustard and brown sugar by whisking them together. Set the mustard sauce aside. Pepper and a quarter of a teaspoon of salt should be evenly distributed over the fish.

Step 4

Bake sheet should be removed from the oven. Placing the salmon with the skin down over the rice. Spread mustard sauce over the fish in an equal layer. A drizzle of olive oil, a quarter of a teaspoon of salt, and a sprinkle of pepper should be tossed with the asparagus.

Step 5

The salmon should be surrounded by asparagus. After returning the baking pan to the oven, bake the salmon at 450 degrees Fahrenheit for ten to twelve minutes, depending on the thickness of the fillets, until it is gently browned on top and all the way through.

Step 6

Place a portion of rice, salmon, and asparagus on each of four dishes. Spread the feta and herbs out equally over top. Serve as soon as possible.