Baked Dill Salmon on Rice
Kristine Myers
ingredients
- 1 teaspoon olive oil
- 1/3 cup onion, chopped
- 1 1/2 cloves garlic, pressed
- 5-oz. can diced tomatoes, drained
- 4 ounces mushrooms, sliced
- juice of 1 lemon (about 4 teaspoons)
- 1 1/2 tablespoons fresh dillweed, chopped
- salt and pepper to taste
- 2 salmon fillets
- 1 cup cooked brown rice
directions
- 1
Preheat oven to 350 degrees.
- 2
Place salmon in a greased baking dish. Bake, uncovered, for 15 minutes, or until salmon flakes with a fork.
- 3
While the salmon is cooking, heat olive oil in a skillet, over medium heat; add the onion and garlic and sauté for 2 minutes. Then add mushrooms and tomatoes to the skillet and saute for another 5 minutes.
- 4
To the vegetable mixture, add the lemon juice and dill. Remove skillet from heat and set aside.
- 5
Salt and pepper salmon to taste. Make a bed of rice on each plate and top each with a salmon fillet.
- 6
Spoon vegetable mixture evenly over salmon fillets, covering each fillet and serve.
Source: Kris' Sister Jenny
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