Baked salmon, brown rice & broccoli

Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.

Equipment

Oven · Sheet pan · Saucepan with lid · Food thermometer

1. 1

   Wash and prepare the produce

   Wash 600 g broccoli and cut into small 3 cm florets of similar size.

   Wash the lemons, peel and remove seeds, then weigh 60 g lemon flesh. Finely chop the flesh and retain the juice.

   DoneOpen this step
2. 2

   Prepare the remaining ingredients

   Measure 240 g brown rice, rinse in a sieve and drain.

   DoneOpen this step
3. 3

   Prepare raw ingredients separately

   On a separate board, divide 600 g salmon fillets into 4 even pieces. Keep chilled until its cooking step. Wash hands and clean the board and tools after handling raw meat or fish.

   DoneOpen this step
4. 4

   Measure and set out

   Measure 25 g olive oil.

   Measure 3 g table salt.

   Measure 750 ml water.

   Keep these measured amounts nearby. The cooking steps below specify how much to use at each stage.

   DoneOpen this step
5. 5

   Preheat the oven

   Heat oven to 400°F / 200°C.

   DoneOpen this step
6. 6

   Start the rice

   Bring 240 g rice and water to a boil with 1 g salt.

   Cover and reduce to low.

   DoneOpen this step
7. 7

   Cook the rice

   Cook for 35–40 minutes or according to the package.

   Set the rice check timer and continue with the next step while it cooks. When the timer rings, go to step 12 to check the rice and step 13 to rest it, even if the other component is still cooking. Then return to where you left off. The timer is a reminder to check, not a guarantee that the rice is ready.

   Done35 min · Step 7: Cook the rice — first checkOpen this step
8. 8

   Roast the broccoli

   While the rice cooks and the oven has reached temperature, toss 600 g broccoli with 15 g oil and 1 g salt on a sheet pan.

   Spread out and roast for 10 minutes.

   Done10 min · Step 8: Roast the broccoli — checkOpen this step
9. 9

   Add the salmon

   Move broccoli to one side.

   Place salmon on the tray, brush with 10 g oil, and top with lemon and 1 g salt.

   DoneOpen this step
10. 10

    Add the salmon

    Roast for 12–15 minutes, until fish reaches 145°F / 63°C at its thickest point and broccoli is tender.

    Done12 min · Step 10: Add the salmon — first checkOpen this step
11. 11

    Check for bones

    Remove any visible bones before serving. If the rice is not ready yet, keep the cooked salmon and broccoli covered briefly while you check and rest the rice.

    DoneOpen this step
12. 12

    Check the rice

    When the rice check timer rings, check a few grains: they should be tender.

    If firm and dry, add 30 ml water, cover, and cook on low for another 5 minutes, then check again. Repeat only if needed.

    If there is still water in the pan, keep cooking on low and check again in 5 minutes. Once tender, follow the rice-rest step.

    Done5 min · Check rice againOpen this step
13. 13

    Rest the cooked rice

    Once the rice is tender, turn off the heat and leave the saucepan covered for at least 5 minutes. If you already rested it when the rice timer rang, continue to the next step.

    Done5 min · Rice resting: 5 minutesOpen this step
14. 14

    Plate and store

    Divide rice, salmon, and broccoli among 4 plates.

    Cool and refrigerate leftovers promptly in shallow containers; keep the cooked fish separate if preferred.

    DoneOpen this step

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Version 3 · Updated 2026-10-21

Bethany’s Kitchen · /recipes/salmon-rice · Original instructions prepared for this project; no third-party recipe prose or photography reproduced. Not kitchen tested.