Fresh, tender, and full of fragrant lemon: this salmon with lemon rice and roasted vegetables tastes as if the sun is shining into your kitchen for a moment. The rice takes on a light citrus aroma, the vegetables turn golden brown in the oven, and the salmon stays nice and juicy. It’s a dish that looks cheerful, smells delicious, and is ready to serve with minimal effort.
Since this recipe doesn’t use regular milk or cream, it fits well with a cow’s milk-free diet. The broth and oil provide the flavor, and by using plant-based alternatives, you can also keep it lactose-free. Just check the label on the broth to make sure you’re on the right track.
Preparation
Step 1: Preheat the oven
Preheat the oven to 200 degrees and line a baking sheet with parchment paper. This will prevent the vegetables from sticking and make it easy to toss them later.
Step 2: Roast the vegetables
Toss the vegetables with oil, salt, and pepper on the baking sheet. Spread them out well so they can brown. Roast them for about 20 minutes until they are tender and lightly browned around the edges.
Step 3: Cooking Rice
Meanwhile, cook the rice in water with the bouillon cube and a splash of lemon juice. Let the rice simmer gently until the liquid is absorbed and the grains are fluffy. Taste it to see if it needs a little more lemon.
Step 4: Cook the salmon along with the rest
Add the salmon to the oven with the vegetables for the last 10 to 12 minutes. The fish is done when it flakes easily with a fork. Be careful not to let it get too dry.
Step 5: Serving
Spoon the lemon rice onto plates, arrange the roasted vegetables on top, and place the salmon on top of them. Squeeze a little more fresh lemon juice over it for extra freshness.
Nutritional values per person
- 🥦 Vegetables: 100 g
- 🍚 Carbohydrates: 48 g
- 🍗 Protein: 24 g
- 🥑 Grease: 15 g
- 🌾 Fiber: 4 g
- 🧂 Salt: 1.1 g
- 🔥 Energy: 530 kcal
Tips & label
Just before serving, add some fresh dill and extra lemon for a refreshing twist.
Serve with a simple green salad or some crusty bread to soak up the juices.
Use a bouillon cube that doesn't contain milk ingredients or butter flavoring; this is often listed in small print on the label.
Store leftovers in the refrigerator for up to two days, and reheat them gently in the oven or microwave.
Cut the vegetables into equal-sized pieces so they cook evenly and don't burn around the edges.
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