Description
Salmon Broccoli Rice Cucumber Plate brings together fresh ocean flavors and wholesome ingredients that dance perfectly on your dinner plate. Creamy rice, flaky salmon, crisp cucumber, and tender broccoli create a balanced meal that feels like a quick culinary escape right in your kitchen.
Ingredients
Scale
Main Proteins:
- 2 salmon fillets
Supporting Vegetables:
- 1 cup broccoli florets
- 1 cucumber, sliced
Grains and Seasonings:
- 1 cup cooked rice
- 2 tablespoons olive oil
- Salt
- Pepper
Instructions
- Fire up your oven to a precise 400F (200C) for perfect salmon roasting.
- Lay two 6-ounce salmon fillets on a clean baking sheet, ensuring they’re not touching.
- Generously coat the salmon with 2 tablespoons of olive oil, making sure every inch gets a smooth layer.
- Sprinkle ½ teaspoon salt and ¼ teaspoon black pepper directly onto the fish’s surface.
- Scatter 1 cup of broccoli florets around the salmon, positioning them to catch the fish’s delicious drippings.
- Slide the baking sheet into the preheated oven and roast for exactly 15-20 minutes until salmon reaches an internal temperature of 145F.
- While salmon cooks, warm your 1 cup of pre-cooked rice on a separate plate.
- Transfer the perfectly roasted salmon and broccoli atop the warm rice.
- Artfully arrange thin cucumber slices alongside your protein for a fresh, crisp contrast.
Notes
- Ensure salmon reaches an internal temperature of 145F for safe and perfectly flaky results.
- Pat salmon dry before seasoning to help create a crispy exterior and better browning.
- Use a timer to prevent overcooking, as salmon can become dry and tough when baked too long.
- Swap white rice for quinoa or cauliflower rice to make this dish lower-carb or gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Salmon
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 465 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 70 mg