Lemon Dill Salmon with Roasted Veggies, Herb Rice, and Sourdough Bread

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: tilapia fillets

Tilapia is a more affordable white fish option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

lemon

🥗Healthier: lime

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

dill

🥗Healthier: fresh parsley

💰Cheaper: dried dill

Dried dill is more cost-effective and has a longer shelf life.

Preheat the Dutch oven to 500°F (260°C) for one hour.

Prepare the sourdough bread by flipping it onto parchment paper and scoring it deeply in a cross pattern.

Place the sourdough in the preheated Dutch oven, cover with the lid, and bake at 500°F (260°C) for 20 minutes.

After 20 minutes, reduce the temperature to 450°F (232°C) and bake for an additional 20 minutes with the lid off.

Rinse 2 cups of jasmine rice in a fine mesh strainer under cold water until the water runs clear.

Shake off excess water from the rice and add it to a pot with 3 cups of water.

Turn the back burner on high and stir the rice a couple of times to prevent sticking.

Add a scoop of chicken bullion to the pot for flavor.

Chop fresh chives, thyme, and oregano, and add them to the rice along with a bay leaf and about half a teaspoon of garlic salt.

Add 2 teaspoons of olive oil to the rice and stir well to combine.

Prepare the salmon by cutting it into 1.5-inch fillets.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens