Baked Salmon Tray with Rice and Tomatoes

Everyone needs a salmon recipe that is quick, easy, and can wow a dinner guest – this is that recipe! Full of flavor and beautiful too, this salmon will be on repeat for the dinner rotation.

Ingredients

• 14 oz salmon fillet, skin removed, cut into 4 equal pieces
• Sea salt and black pepper, to taste
• 2 tsp paprika
• ½ tsp curry powder
• 1 tsp dried oregano
• 1 tsp raw honey
• 2 TBSP soy sauce
• 2 TBSP olive oil
• 2 TBSP lemon juice
• 1 cup uncooked jasmine rice
• 1 cup cherry tomatoes
• Handful basil leaves
• Pinch of red chili flakes
• 4 lemon slices
• ¼ cup non-fat, all-natural, plain yogurt

Instructions

1. 1

   Place the salmon in a shallow bowl. Season with a generous pinch of salt and pepper, the paprika, curry powder and oregano. Rub it all over the fillets.

2. 2

   Add the honey, soy sauce, olive oil, and lemon juice. Toss gently to coat. Set aside.

3. 3

   Preheat the oven to 400°F.

4. 4

   While the oven preheats, cook the rice according to package directions. Once done, transfer rice to a lightly sprayed 9x13-inch baking dish. Spread in an even layer.

5. 5

   Place the salmon, evenly spaced, on top of the rice. Sprinkle the cherry tomatoes and basil leaves over the top, then add a pinch of red chili flakes.

6. 6

   Place 1 lemon slice on top of each salmon fillet, then drizzle the remaining marinade over everything. Bake for 15 minutes, or until the fish flakes easily with a fork.

7. 7

   Serve salmon with some of the rice and tomatoes, and top each with a dollop of the yogurt.