Mustard Herb Salmon with Basmati Rice
Are you ready for a delicious meal? This mustard herb salmon recipe is just what you need! Imagine juicy salmon fillets coated in a tangy mustard herb mixture, served on a bed of fluffy basmati rice. This dish is not only tasty but also healthy! Salmon is high in protein and omega-3s, making it great for your heart. Plus, this recipe is super fun to make and can be ready in about 30 minutes. It’s perfect for busy weeknights when you want something quick and yummy. Let’s dive into this easy-to-follow recipe that everyone can enjoy!
Equipment
- Baking Sheet Used for baking the salmon fillets.
- Parchment Paper To line the baking sheet, preventing the salmon from sticking.
- Mixing Bowl For preparing the mustard herb sauce and combining ingredients.
- Saucepan To cook the basmati rice with water.
- Measuring Cups and Spoons For accurate ingredient measurements.
- Basting Brush To apply the mustard herb sauce evenly on the salmon.
- Skillet For sautéing the fresh spinach.
- Fork For fluffing the cooked basmati rice before serving.
- Lemon Juicer Optional, for squeezing fresh lemon juice over the dish before serving.
Ingredients
For the Mustard Herb Sauce:
- 1/4 Cup Dijon Mustard
- 1 Tbsp Olive Oil
- 1 Tbsp Fresh Lemon Juice
- 1 Tsp Dried Thyme
- 1 Tsp Dried Oregano
- Salt and Pepper to Taste
For the Salmon:
- 2 Salmon Fillets
- 1 Cup Basmati Rice
- 2 Cups Water
- 1 Cup Fresh Spinach
- 1 Tbsp Olive Oil
- Lemon Wedges for Serving
Instructions
- Make the Mustard Herb SauceIn a mixing bowl, whisk together Dijon mustard, olive oil, lemon juice, dried thyme, dried oregano, and a pinch of salt and pepper. This sauce will add amazing flavor to the salmon!
- Cook the RiceIn a saucepan, bring 2 cups of water to a boil. Add 1 cup of basmati rice and a pinch of salt. Cover and reduce the heat. Let it simmer for about 15 minutes until the rice is fluffy and the water is absorbed.
- Prepare the SalmonPreheat your oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Brush each fillet with the mustard herb sauce, making sure to coat it well.
- Bake the SalmonBake the salmon in the preheated oven for about 12-15 minutes. It’s done when it flakes easily with a fork and the sauce is bubbly.
- Sauté the SpinachWhile the salmon bakes, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the fresh spinach and sauté for about 2-3 minutes until it wilts.
- Serve It UpFluff the basmati rice with a fork and divide it onto plates. Place a salmon fillet on top of each serving of rice. Add the sautéed spinach on the side. Garnish with lemon wedges for a refreshing touch.
Notes
Nutritional Value (per serving)
- Calories: 520
- Protein: 34g
- Carbohydrates: 45g
- Fat: 22g
- Fiber: 3g
- Sodium: 600mg
