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Wooden round plate with white rice, grilled salmon and cooked broccoli with a silver fork and a lemon wedge on the side.

Roasted Salmon with Aioli

herbed basmati rice, broccolini

STARS

In this simple dish, grill salmon fillets lightly flavored with fresh herbs. On the side, serve a cluster or broccolini stems and florets, steamed basmati rice, and lemon aioli.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  15 minutes
Ingredients

Parsley Rice

  • 1 cup white basmati rice
  • Pinch of salt
  • 1 teaspoon olive oil
  • ½ cup Italian parsley, chopped

Salmon

  • 4 salmon filets
  • 1 lemon, sliced into thin rounds
  • Salt and pepper to taste
  • 1 lemon, sliced into wedges, for serving

Lemon Aioli

  • 2 egg yolks
  • 1 teaspoon dijon mustard
  • 1 lemon, juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 garlic cloves
  • ½ cup olive oil

Broccoli

  • 2 heads broccolini, sliced into florets
Directions
1
Preheat the oven to 375°F.
2
Add the rice, salt, olive oil, and 2 cups of water to a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until cooked through. Stir in the parsley. 
3
Pat the salmon dry, season with salt and pepper and arrange on a baking sheet. Cover with lemon slices and roast for 12-15 minutes, until cooked through.
4
Bring a large pot of salted water to a boil for the broccolini. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the broccolini for 2-4 minutes, until bright green and crisp-tender, then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1-2 minutes. 
5
To make the aioli, combine all of the ingredients except the oil in a blender until smooth. Drizzle in the oil with the motor running until emulsified. Adjust seasoning. 
6
To serve, divide the rice between plates. Top with salmon and broccolini. Serve with aioli and lemon wedges. 

Roasted Salmon with Aioli

herbed basmati rice, broccolini

STARS

In this simple dish, grill salmon fillets lightly flavored with fresh herbs. On the side, serve a cluster or broccolini stems and florets, steamed basmati rice, and lemon aioli.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  15 minutes
Servings:  4

Ingredients

Parsley Rice

  • 1 cup white basmati rice
  • Pinch of salt
  • 1 teaspoon olive oil
  • ½ cup Italian parsley, chopped

Salmon

  • 4 salmon filets
  • 1 lemon, sliced into thin rounds
  • Salt and pepper to taste
  • 1 lemon, sliced into wedges, for serving

Lemon Aioli

  • 2 egg yolks
  • 1 teaspoon dijon mustard
  • 1 lemon, juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 garlic cloves
  • ½ cup olive oil

Broccoli

  • 2 heads broccolini, sliced into florets

Directions

1
Preheat the oven to 375°F.
2
Add the rice, salt, olive oil, and 2 cups of water to a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until cooked through. Stir in the parsley. 
3
Pat the salmon dry, season with salt and pepper and arrange on a baking sheet. Cover with lemon slices and roast for 12-15 minutes, until cooked through.
4
Bring a large pot of salted water to a boil for the broccolini. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the broccolini for 2-4 minutes, until bright green and crisp-tender, then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1-2 minutes. 
5
To make the aioli, combine all of the ingredients except the oil in a blender until smooth. Drizzle in the oil with the motor running until emulsified. Adjust seasoning. 
6
To serve, divide the rice between plates. Top with salmon and broccolini. Serve with aioli and lemon wedges.