Herb-Grilled Salmon with Veggie Rice is a vibrant, wholesome dinner that feels fancy but is truly fuss-free. It’s the kind of meal that looks restaurant-worthy on your plate but comes together in less than 30 minutes. The salmon is juicy and tender with a hint of citrus and herbs, while the veggie rice adds fiber, color, and comfort. Together, they make a balanced meal the whole family can enjoy.

This recipe is especially great for families trying to eat healthier without giving up flavor. Kids often love the sweetcorn and peas in the rice, and salmon tends to be mild and buttery—perfect for picky eaters. You can even grill the salmon outdoors for a change of pace or cook it indoors on a pan.

Best of all, this dinner is incredibly simple. The rice is mostly hands-off, and the salmon cooks quickly while you prep the sides. With just a few pantry staples and fresh ingredients, you can have a nutritious meal that doesn’t feel like a compromise.

Servings: 4

Nutrition: 400–500 calories per serving

Ingredients

• Salmon fillets
• Lemon
• Mixed dried herbs (such as dill, parsley, thyme)
• Black pepper
• Olive oil
• Brown rice
• Frozen peas
• Frozen sweetcorn
• Salt

Instructions

• Prepare the Rice: Cook brown rice according to package instructions until tender.
• Add the Veggies: Stir peas and sweetcorn into the hot rice and let them warm through.
• Season the Salmon: Rub salmon with olive oil, lemon juice, herbs, and pepper.
• Grill the Salmon: Grill on a cedar plank, grill pan, or skillet for 10–15 minutes until cooked through and flaky.
• Assemble and Serve: Spoon veggie rice onto plates, top with grilled salmon, and finish with an extra squeeze of lemon.

Substitutions & Variations

• Swap the Salmon: Use trout or cod fillets if salmon isn’t available.
• Try White Rice: White or jasmine rice works fine if that’s what you have.
• Add Extra Veggies: Mix in chopped spinach, zucchini, or grated carrot to boost nutrition.
• Go Dairy-Free: Skip butter if using it in rice—olive oil keeps it flavorful and light.

What Equipment You’ll Need

• Medium saucepan
• Grill pan or outdoor grill
• Spatula or tongs
• Cutting board and knife

Storage & Reheating Guidelines

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently in the microwave or in a skillet; add a splash of water to loosen rice if needed.

Top Tips

• Don’t Overcook the Salmon: Remove it from the heat just as it turns opaque and flakes easily.
• Use Pre-Cooked Rice: For busy nights, use microwaveable brown rice to save time.
• Lemon is Key: Fresh lemon juice brightens the whole dish—don’t skip it.
• Rest Before Serving: Let the salmon rest for 2–3 minutes off the heat before plating.

Frequently Asked Questions

• Can I use frozen salmon?
  Yes, just be sure to thaw it completely and pat it dry before seasoning and grilling.
• Is brown rice necessary?
  No, you can use any rice you like, though brown rice adds more fiber and a nutty flavor.
• Can I cook this in the oven instead?
  Absolutely. Bake the salmon at 400°F for about 12–15 minutes or until it flakes easily.
• What vegetables go best in the rice?
  Peas and sweetcorn are quick and kid-friendly, but diced carrots, spinach, or broccoli work great too.

Related Recipes

• Oven-Roasted Chicken with Veg Traybake: A one-pan wonder with crispy chicken and caramelized veggies.
• Fresh Quinoa and Avocado Salad: A protein-rich, plant-powered meal perfect for lunch or light dinners.

Food Safety Guidelines

• Cook to Temp: Make sure salmon reaches 145°F internal temperature.
• Handle Raw Fish Safely: Keep raw salmon separate from other ingredients and wash hands after touching it.
• Chill Quickly: Refrigerate leftovers within two hours of cooking.
• Reheat Evenly: Ensure rice and fish are steaming hot all the way through when reheating.