Oven-Baked Salmon On Leek-Lemon Rice

Tender oven-baked salmon fillets served on a bed of soft, buttery leek folded into fluffy lemon rice – a light, simple and satisfying dinner for two with minimal ingredients and easy preparation.

🛒 Ingredients

  • 2 salmon fillets (approx. 150 g each, skin on or off)
  • 150 g long grain rice (e.g. Basmati)
  • 2 medium leeks
  • 1 lemon (juice and zest)
  • 1 tbsp olive oil
  • 1 tsp low fat butter or margarine
  • 300 ml water or low sodium vegetable broth
  • Salt and black pepper

👨‍🍳 Instructions

Prepare The Leek And Rice

  1. Preheat the oven to 200°C (top/bottom heat).
  2. Trim the leeks, halve lengthwise, wash thoroughly and slice into thin half rings.
  3. Heat the butter in a saucepan over medium heat and sauté the leek for 5 minutes until soft and glossy, without browning.
  4. Add the rice, stir for 1 minute, then pour in the water or broth.
  5. Add the lemon zest, a pinch of salt, cover and simmer on low heat for 12–15 minutes until the liquid is absorbed and the rice is tender and fluffy.

Bake The Salmon

  1. Place the salmon fillets on a baking tray lined with parchment paper.
  2. Brush with olive oil, season with salt and pepper and drizzle with half of the lemon juice.
  3. Bake for 12–14 minutes until the salmon is opaque and flakes easily with a fork.

Finish And Serve

  1. Fluff the rice with a fork and fold in the remaining lemon juice.
  2. Divide the leek-lemon rice between two plates and place a salmon fillet on top.

📝 Notes

Note

Washing the leek after slicing in a bowl of cold water removes hidden sand between the layers much more effectively than rinsing whole.

Tip

Using low sodium vegetable broth instead of water adds depth without extra fat or excessive salt.

🔄 Variations

Variation Change
Creamy Version Stir 2 tbsp low fat crème fraîche into the rice before serving
Spinach Boost Fold a handful of baby spinach into the hot rice until wilted
Pea Addition Add 100 g frozen peas to the rice for the last 5 minutes of cooking
Barley Swap Replace rice with pearl barley (cook approx. 30 minutes)
Mustard Glaze Brush salmon with 1 tsp mild mustard mixed with olive oil before baking

⚠️ Troubleshooting

  • Salmon dry: Reduce baking time by 2 minutes; thinner fillets cook faster than 12 minutes.
  • Rice mushy: Use exactly a 1:2 rice-to-liquid ratio and avoid stirring during simmering.
  • Leek bitter or browned: Keep the heat at medium and stir regularly; browning makes leek taste harsh.
  • Rice too sour: Add lemon juice gradually at the end and taste before adding all of it.
  • Sandy texture: Leek was not washed thoroughly; always rinse sliced leek in a water bath.