With three time saving tricks this Lemon Salmon Rice Bowl is ready to eat in only 10 minutes! Wild Alaskan salmon baked fast with lemon herb compound butter. Served alongside Village Harvest Organic Lemon Rice with Tumeric. A fresh, flavorful weeknight dinner or lunchbox meal!
Course Main Course
Cuisine American
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 4servings
Calories 274kcal
Author Tristin Rieken
Ingredients
1 to 1 ½poundswild salmon filletcut into 4 6 ounce pieces
½cuplemon herb compound butter
2tablespoonscooking oil
salt and pepper
1packageVillage Harvest Origins Lemon Rice with Tumeric8.5 ounces
3cupssalad greenswashed and dried
Lemon Herb Compound Butter
½cupunsalted buttersoftened, 1 stick
¼cupfresh basilchopped
¼cupfresh parsleychopped
1clovegarlicfinely grated or minced
1teaspoonlemon zest
1teaspoonlemon juice
sea salt
cayenne pepper
Instructions
Preheat oven to 425 degrees Fahrenheit. Oil a baking sheet and place in the oven to preheat as well.
Place salmon fillets skin side down on hot baking sheet and top with 1 tablespoon of herb butter per piece.
Bake, skin side down, until flesh is set and still pink in the center but can easily be flaked when poked with a fork, about 7-10 minutes. It will take only about 3-5 minutes per ½" thickness.
Meanwhile, heat Village Harvest Origins Lemon Rice using whichever method you prefer.
Remove almon from oven and carefully lift salmon flesh away from the skin. Place salmon filet on a bed of mixed greens and lemon tumeric rice. Top with another dollop of compound butter and serve.
Lemon Herb Compound Butter
Stir herbs, garlic and lemon zest and cayenne into softened butter. Add lemon juice and stir until smooth. Season with salt to taste. Serve as is or dollop onto a piece of plastic wrap or waxed paper and roll into a log. Chill until hard, and cut into coin shaped pieces as needed. Freeze for up to 3 months.