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Baked Citrus Salmon with Tomato Rice

Baked Citrus Salmon with Tomato Rice

By OcadoLifePublished on 08 February 2024Got some easy peelers or small oranges lurking in your fruit bowl? Have a go at this budget-friendly Baked Citrus Salmon with Tomato Rice – a simple, speedy midweek meal from chef and food writer Claire Thomson. “The citrus in this dish really lifts the salmon, while plain rice gets a giant flavour boost from onion, garlic, herbs, spices and a simple tin of tomatoes.” For another great-value family dish from Claire, try Broccoli, White Bean and Cheddar Crêpes. Looking for more salmon recipes? Look no further.
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Time and servings

30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 (400g) tin chopped tomatoes
  • 350g basmati rice
  • ½ seedless easy peeler or small orange, zested and juiced, plus a few slices, halved
  • ½ lemon, zested and juiced, plus a few slices, halved
  • 1 (240g) pack salmon skin-on fillets
  • 1 small handful basil (or parsley), torn, to serve (optional)

Method

  • Step 1

    Preheat the oven to 180°C/160°C fan/gas 4 and line a baking dish with baking paper.

  • Step 2

    To make the rice, heat 1 tbsp oil in a large pan and fry the onion over a medium heat for 8 mins, until softened. Add the garlic, oregano and paprika, cook for 1 min, then stir in the tomatoes and cook for 5 mins until thickened; season.

  • Step 3

    Add the rice with 500ml boiling water and bring to the boil. Reduce the heat to low, cover and cook for 15-20 mins.

  • Step 4

    Meanwhile, in the baking dish, combine the citrus zest and juice with the remaining 1 tbsp oil and some seasoning. Add the fish, turn to coat, top with the extra citrus slices, then cover with foil. Bake for 15 mins or until just cooked through.

  • Step 5

    Flake the salmon over the rice, scatter over the baked citrus slices and basil or parsley, then divide between bowls – or bring the pan to the table.