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Baked Citrus Salmon with Tomato Rice

By OcadoLife
Got 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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 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

5 steps

  1. Step 1

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.