Name: Salmon, Mushroom & Tomato Bake with Caper-Parsley Gremolata over Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 3 tbsp capers; 1 ½ small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 1.02 kg salmon fillet; 2 shallots; 3 (227g ) pkgs sliced white mushrooms; extra virgin olive oil; garlic powder; Italian seasoning; salt

Salmon, Mushroom & Tomato Bake with Caper-Parsley Gremolata over RiceSalmon, Mushroom & Tomato Bake with Caper-Parsley Gremolata over Rice — a 40-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

3 tbsp capers

1 ½ small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

1.02 kg salmon fillet

2 shallots

3 (227g ) pkgs sliced white mushrooms

extra virgin olive oil

garlic powder

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F).

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, pat salmon dry with paper towels. Transfer to a large baking sheet pan, drizzle with oil, and season the top side with salt.

Transfer tomatoes and mushrooms to another large baking sheet. Drizzle with additional oil, then season with Italian seasoning and salt; stir to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, stirring veggies halfway through, until veggies are tender and salmon is cooked through, about 15 minutes. Remove from oven.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves. Place in a small bowl.

Juice lemons into the bowl with the parsley.

Peel and mince shallots. Add to the bowl.

Mince capers. Add to the bowl along with oil, garlic powder, and salt. Stir to combine the gremolata.

To serve, divide rice, salmon, and veggies between plates; top salmon with gremolata. Enjoy!

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