Herb-Grilled Salmon with Veggie Rice
A fresh and easy dinner with juicy grilled salmon and colorful veggie rice
Servings: 4
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course
Keyword: dinner recipe, easy dinner recipe, fish dinner recipe, quick dinner recipe, weeknight dinner recipes
Servings: 4
For the Salmon:
- 4 salmon fillets about 5–6 oz each
- juice of 1 lemon
- 1 tablespoon olive oil
- 1 teaspoon mixed dried herbs dill, parsley, thyme
- salt and black pepper to taste
For the Veggie Rice:
- 1 cup brown rice uncooked
- ½ cup frozen peas
- ½ cup frozen sweetcorn
- salt to taste
Cook the brown rice according to package instructions.
In the last 5 minutes of cooking, stir in peas and sweetcorn. Cover and let steam.
While the rice cooks, rub salmon fillets with olive oil, lemon juice, herbs, salt, and pepper.
Grill the salmon on a hot grill or grill pan for 10–15 minutes until it flakes easily.
Serve the salmon over the veggie rice with a squeeze of fresh lemon.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Microwave gently or reheat in a skillet with a splash of water to loosen the rice.
Top Tips: Don’t overcook the salmon, remove it as soon as it flakes. Use microwave rice if short on time. Always use fresh lemon for the best flavor.