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.

Serves: 4

Prep time: 15 minutes
Cook time: 20 minutes

Stage: 3

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. 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. Add the honey, soy sauce, olive oil, and lemon juice. Toss gently to coat. Set aside.
3. Preheat the oven to 400°F.
4. While the oven preheats, cook the rice according to package directions. Once done, transfer rice to a lightly sprayed 9×13-inch baking dish. Spread in an even layer.
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. 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. Serve salmon with some of the rice and tomatoes, and top each with a dollop of the yogurt. 

Tips
To save time, you can make the rice in the Instant Pot while you prep the salmon!

Nutrition Facts (per serving)
Calories: 274
Total Fat: 12g
Total Carbs: 17g
Fiber: 2g
Sugars: 4g
Protein: 25g