Casselberry Citrus Glazed Salmon with Lemon-Herb Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender salmon fillets glazed in a bright lemon-herb sauce, served over fluffy rice with fresh dill and parsley. This Greek recipe (gluten-free), ready in about 35 minutes, pairs salmon fillets, lemon juice, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat salmon fillets dry with paper towels and season both sides with 1/4 tsp salt and 1/8 tsp black pepper.
  2. Step 2: In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp lemon juice, 1 tbsp dill, and 1 minced garlic clove. Brush half the mixture over salmon fillets.
  3. Step 3: Place salmon in a baking dish and bake for 12-14 minutes until the edges are opaque and the salmon flakes easily with a fork.
  4. Step 4: While salmon cooks, combine 1 cup rice, 2 cups chicken broth, 1/4 tsp salt, and 1/4 tsp black pepper in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until liquid is absorbed.
  5. Step 5: Stir remaining 1 tbsp dill and 2 tbsp parsley into cooked rice. Top salmon with remaining lemon-herb glaze and serve immediately.

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