If You Have Salmon & Rice, Make This Easy One-Pan Dinner!

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Издатель Sep 1, 2026

Get the recipe here: https://www.dimitrasdishes.com/greek-lemon-salmon-potato-rice-bake/

Ingredients
1 pound Yukon Gold potatoes, cut into wedges
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
Freshly cracked black pepper, to taste
2 cups basmati rice, rinsed very well and drained
4 cups boiling chicken broth or water
1 teaspoon salt, or to taste
Freshly cracked black pepper, to taste
1 teaspoon dried oregano
2 tablespoons finely chopped fresh dill

4 salmon fillets, about 6 ounces each
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
4 garlic cloves, grated or finely minced
Zest of 1 lemon (optional)
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly cracked black pepper, to taste
1/4 teaspoon crushed red pepper flakes, optional
Freshly squeezed lemon juice
Chopped fresh dill or parsley
Extra-virgin olive oil
Crumbled feta cheese, optional
Lemon wedges, for serving
Instructions
Preheat the oven to 425°F.

Roast the Potatoes
Add the potato wedges to a 9x13-inch baking dish. Drizzle with the olive oil and lemon juice and season with oregano, salt, and plenty of freshly cracked black pepper. Toss everything together until the potatoes are well coated.

Arrange the potatoes in a single layer, leaving a little space between them when possible.

Roast, uncovered, for 20–25 minutes, or until the potatoes are beginning to soften and develop golden, caramelized edges. They do not need to be completely cooked at this point because they will continue cooking with the rice.

Add the Rice
Carefully remove the baking dish from the oven.

Add the rinsed and drained basmati rice around the potatoes. Sprinkle with salt, pepper, oregano, and fresh dill.

Pour the boiling chicken broth over the rice. Gently move the rice around with a spoon so that it is evenly distributed throughout the baking dish without disturbing the potatoes too much.

Cover the baking dish very tightly with foil. This is important because the trapped steam cooks the rice.

Return to the oven and bake for 15 minutes.

Season the Salmon
While the rice begins cooking, combine the olive oil, lemon juice, garlic, lemon zest, oregano, Dijon mustard, salt, black pepper, and crushed red pepper flakes in a small bowl.

Pat the salmon fillets dry and spoon the lemon-garlic mixture generously over the top of each piece.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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