One Pan Oregano Salmon & Rice
by Tanvi Parikh
Macros
- Total calories
- 352
- Protein
- 31 g
- Carbs
- 44 g
- Fat
- 6 g
- Fiber
- 2 g
- Sugar
- 2 g
- Cholesterol
- 61 mg
- Sodium
- 688 mg
- Potassium
- 567 mg
- Vitamin A
- 278 IU
- Vitamin C
- 7 mg
- Calcium
- 39 mg
- Iron
- 1 mg
- Vitamin D
- 676 IU
- Vitamin B12
- 5.6 µg
- Magnesium
- 50 mg
- Zinc
- 1 mg
Serves 1
Ingredients
- ¼ cup Basmati Rice (dry, rinsed)
- ½ cup Water
- ¼ tsp Sea Salt (divided)
- 120 g Salmon Fillet (skin on)
- ¼ tsp Oregano
- ¼ Lemon (medium, juiced)
- ¼ Cucumber (large, thinly sliced into ribbons)
Steps
Add the rice, water, and half the salt to a pan and bring to a boil. Boil for two to three minutes, or until approximately half of the water has evaporated.
Reduce the heat to medium-low. Season the salmon fillet with the remaining salt and oregano and place it on the rice. Cover the pan with a lid and cook for 15 minutes or until the rice and salmon are cooked through.
Remove from the heat, drizzle with lemon juice, and top with cucumber ribbons. Divide evenly between plates and enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is approximately 1/2 cup of rice, one piece of salmon fillet, and 1/3 cup of cucumber.
- Additional Toppings: Fresh mint or dill.