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Oven-Baked Lemon Pepper Salmon Fillets with Rice Pilaf

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Lemon Pepper Salmon:
  • 4 salmon fillets (6 oz each, skin-on or skinless)
  • 2 tbsp olive oil or melted butter
  • 1½ tsp lemon zest
  • 2 tbsp lemon juice (freshly squeezed)
  • 1½ tsp freshly ground black pepper
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika (optional for color)
  • Salt, to taste
  • Lemon slices, for topping
  • Fresh parsley or dill, for garnish
  • For the Rice Pilaf:
  • 1 cup long-grain rice (basmati or jasmine)
  • 2 tbsp butter or olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 2 cups low-sodium chicken or vegetable broth
  • ¼ cup slivered almonds or pine nuts (optional)
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 tbsp chopped fresh parsley (for garnish)

Instructions
 

  • Step 1: Prepare the Salmon Marinade : In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic powder, onion powder, paprika, salt, and pepper. This creates a bright, tangy, and aromatic marinade.
  • Step 2: Season the Salmon : Pat salmon fillets dry with paper towels. Brush each fillet generously with the lemon pepper mixture. Place them on a parchment-lined baking sheet or a lightly greased baking dish. Top each with a thin lemon slice for extra aroma.
  • Step 3: Bake the Salmon : Preheat your oven to 400°F (200°C). Bake salmon for 12–15 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Remove from oven and let rest for a few minutes before serving.
  • Step 4: Prepare the Rice Pilaf : While the salmon bakes, melt butter (or heat olive oil) in a medium saucepan over medium heat. Add chopped onion and garlic, sautéing until soft and translucent, about 3–4 minutes. Stir in rice and cook for 2–3 minutes, stirring constantly, until slightly toasted and aromatic.
  • Step 5: Cook the Rice : Add broth, salt, and pepper. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until the liquid is absorbed and rice is tender. Remove from heat and fluff with a fork. Stir in slivered almonds and fresh parsley for a light, nutty finish.
  • Step 6: Serve : Spoon rice pilaf onto plates, top with a baked salmon fillet, and drizzle any leftover pan juices over the rice. Garnish with lemon wedges and herbs for a fresh, vibrant presentation.