Pink salmon baked with rice and vegetables

Name: Pink salmon baked with rice and vegetables
Total time: 1 h
Yield: 4
Cuisine: European
Ingredients: Pink salmon - 1000 g; Zucchini squash - 200 g; Carrots - 100 g; Onions - 40 g; Long grain rice - 220 g; Water - 300 g; Sour cream 10% fat - 100 g

Cookinero 28 Apr 2025

4200

Pink salmon is a popular fish from the salmon family, which is an excellent source of polyunsaturated fatty acids, vitamins and minerals. Its consumption has a positive effect on the condition of nails, skin, hair and thyroid gland. If you want to cook a tasty and healthy dish with pink salmon, then bake it in the oven with rice and vegetables. You will get both the main dish and the side dish, which significantly simplifies the task and saves time.

How to cook Pink salmon baked with rice and vegetables

Step 1

Pour the rice into a baking dish and spread it into an even layer.

Step 2

Soak the rice in water in a ratio of 1:1.5 and add a little salt.

Step 3

Cut the zucchini into semicircular slices 2-3 mm thick and place in an even layer on the rice.

Step 4

Cut the carrots into thin slices and the onions into half rings. Place a layer of onions on top of the zucchini, then a layer of carrots.

Step 5

Place the pink salmon fillet on top of the vegetables. Season with salt and pepper.

Step 6

Pour sour cream over everything. For convenience, dilute the sour cream with a small amount of cream or milk. Sprinkle everything with chopped dill, cover the dish with foil and bake in the oven for 30 minutes.

Step 7

After 30 minutes, remove the foil and bake the dish for another 10 minutes until browned.

Step 8

Place a portion of cooked pink salmon with vegetables on a plate and sprinkle with fresh herbs.

Pink salmon baked with rice and vegetables - FAQ About Ingredients, Baking Time and Storage

Can I substitute pink salmon with another type of fish?

Yes, you can use other fatty fish like trout or Arctic char for a similar texture and flavor. Leaner fish like cod will also work but may require a shorter cooking time to avoid drying out.

What can I use instead of sour cream for a dairy-free version?

Coconut yogurt or a dairy-free sour cream alternative works well. You can also use a light coconut milk mixed with a squeeze of lemon for tanginess.

How can I make this dish vegetarian?

Replace the salmon with a hearty vegetable like eggplant or portobello mushrooms. Increase the quantity of zucchini and carrots for a satisfying texture.

How should I store leftovers, and how long do they last?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave until warmed through.

Can I freeze this dish for later?

Yes, but the texture of the rice and vegetables may soften after thawing. Freeze in portion-sized containers for up to 1 month. Reheat in the oven covered with foil.

Do I need to rinse the rice before using it in this recipe?

Rinsing removes excess starch, which can make the rice sticky. For best results, rinse under cold water until the water runs clear before adding to the dish.

Can I add other vegetables to this recipe?

Absolutely! Bell peppers, cherry tomatoes, or spinach would work well. Just ensure they’re cut uniformly for even cooking.

What side dishes pair well with this meal?

A light cucumber salad, crusty bread, or steamed asparagus complements the richness of the dish without overpowering it.

Can I make this recipe in a slow cooker or Instant Pot?

Yes! For a slow cooker, layer ingredients as directed and cook on high for 2-3 hours. In an Instant Pot, use the pressure cook function for about 15 minutes.

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