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Pink salmon baked with rice and vegetables

Author
Cookinero 28 Apr 2025
3430
Pink salmon baked with rice and vegetables

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

Pink salmon baked with rice and vegetables

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

Step 2

Pink salmon baked with rice and vegetables

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

Step 3

Pink salmon baked with rice and vegetables

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

Step 4

Pink salmon baked with rice and vegetables

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

Pink salmon baked with rice and vegetables

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

Step 6

Pink salmon baked with rice and vegetables

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

Pink salmon baked with rice and vegetables

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

Step 8

Pink salmon baked with rice and vegetables

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

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.
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.
Replace the salmon with a hearty vegetable like eggplant or portobello mushrooms. Increase the quantity of zucchini and carrots for a satisfying texture.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave until warmed through.
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.
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.
Absolutely! Bell peppers, cherry tomatoes, or spinach would work well. Just ensure they’re cut uniformly for even cooking.
A light cucumber salad, crusty bread, or steamed asparagus complements the richness of the dish without overpowering it.
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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