Delicious Oven Roasted Salmon
- The salmon is juicy, flaky, and perfectly roasted
- rice and savoy cabbage is prepared quickly and makes a wonderful autumn or winter side
- peanut butter sauce is made in a minute and elevates the dish
- a very simple recipe for a delicious midweek lunch or dinner
- a healthy, dairy-free meal
- lunch or dinner made in just 30 minutes
- feel free to serve this wonderful meal with a side of sliced avocado and sprinkled with sesame seeds
How to make Cooked Rice with Savoy Cabbage
Cooked Rice with Savoy Cabbage is a simple side dish, made in minutes. It's a beautiful autumn or winter side that can be served with other fish or chicken recipes too. This is how we make it:
- Cook the rice, making sure you don't overcook it.
- Remove the rice from the heat, fluff it with a fork, and set aside.
- Clean the savoy cabbage, chop it, and pan-fry it for a minute.
- Add the rice to the cabbage in the pan and pan-fry for a minute.
- Season to taste and serve.
How to roast salmon in the oven
Making roasted salmon at home is super quick and easy. It will take about 10 minutes, and this is how you make it:
- Pat dry the salmon using paper towels. If the salmon is dry, it will roast better.
- Season with olive oil, salt, pepper, and paprika powder.
- Place on the prepared baking sheet.
- Place in the preheated oven and roast for 10 minutes.
Taking that extra minute to make the peanut butter sauce is so worth it. It literally takes a minute. All you need to do is stir together creamy peanut butter, mayo, freshly squeezed lemon juice, salt, and pepper. It's so easy. Drizzle the sauce on top of the roasted salmon or serve separately in a bowl.
How to store Oven Roasted Salmon with Rice and Savoy Cabbage
Feel free to store Oven Roasted Salmon with Rice and Savoy Cabbage separately.
Keep oven-roasted salmon in a closed airtight container in your refrigerator for up to 3 days. Or make a delicious homemade fish spread. A delicious way to use leftover oven-roasted salmon is this Asparagus Salmon Pasta.
Keep the rice and savoy cabbage in a closed airtight container in your refrigerator for up to 2 days. Before serving, transfer to a pan and reheat well.
You can store any leftover peanut butter sauce too. Keep it covered, in a small bowl, in your refrigerator for up to 2 days.
Try these delicious salmon recipes too
- Pan-Fried Salmon with Aromatic Couscous
- Salmon Wellington
- Salmon Pasta with Asparagus
- Simple Oven Baked Salmon (3 ingredients)
- Pan-Fried Salmon with Braised Escarole and Chickpeas
- Cured Salmon Gravlax
You can find more delicious 30-Minute Roast recipes in our cookbook Epic 30-Minute Roasts.
METHOD
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preparation
Arrange a rack in the middle of the oven, then preheat it to 220 °C / 430 °F. Line a baking sheet with parchment paper.
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rice
First, cook the rice. Place rice in a colander and rinse under cold running water. Place in a saucepan, add half a teaspoon of salt and water. Place over high heat and bring to a boil, then cover with a lid and simmer for 11 minutes.
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salmon
While the rice is cooking, prepare the salmon. Pat dry each salmon fillet with a paper towel. Drizzle both salmon fillets with a teaspoon of olive oil, and season with salt, pepper, and paprika powder on both sides. Set aside.
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savoy cabbage and sauce
Prepare the savoy cabbage. Clean the cabbage and cut out the thick core at the center. Discard the core and chop the cabbage. Prepare the sauce. In a small bowl, stir to combine creamy peanut butter, mayo, freshly squeezed lemon juice, and season with salt and pepper to taste. Set aside until needed.
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oven-roasted salmon
Remove the rice from the heat and fluff the rice with a fork. Cover with a lid and set aside for 2 - 3 minutes. Place the salmon fillets skin-side down on the prepared baking sheet. Roast the salmon on the middle rack of the oven for 8 - 10 minutes at 220 °C / 430 °F, or until the fish is flaky and separates easily with a fork.
TipCheck if the salmon is done by inserting the thermometer into the thickest part of the fish. It should register 48 °C / 118 °F - 50 °C / 122 °F. -
Rice and Savoy Cabbage
While the salmon is roasting, finish the rice and savoy cabbage. Add canola oil to the pan and place over medium-high heat. Add the garlic and cook for a minute, then add the chopped savoy cabbage and continue to cook for about 2 - 3 minutes, stirring occasionally, until the cabbage softens a bit. Add the cooked rice, increase the heat, and cook for a minute, stirring occasionally. Season with salt and pepper to taste, stir and remove from the heat.
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serve
Divide the Oven Roasted Salmon with Rice and Savoy Cabbage between two plates. Serve with creamy peanut butter sauce and optionally sprinkle with sesame seeds. Also, optionally serve with a side of sliced avocado.
