Salmon with Rice and Sauce is a light yet satisfying dish that brings together tender, flaky salmon with fluffy lemon-infused rice and a fresh, creamy herb sauce. Roasted asparagus adds crisp texture and seasonal flavor, making this a well-balanced meal that’s both beautiful and nourishing.
This recipe is perfect for a weeknight dinner when you want something quick but still elegant. The sauce made with Greek yogurt, herbs, and lemon adds brightness that complements the rich salmon and keeps the dish feeling light and fresh.
Why You’ll Love This Salmon with Rice and Sauce
Salmon with Rice and Sauce is fresh, flavorful, and easy to prepare delivering a restaurant-worthy plate in under 30 minutes. The lemony rice, tender fish, and cool herb sauce create a harmonious balance of flavors and textures that feels indulgent yet light.
It’s versatile, adaptable to your favorite herbs and sides, and perfect for everything from busy weeknights to a simple dinner party menu.
Ingredients
- 1 tablespoon olive oil
- 1 large shallot, minced (plus 2 teaspoons reserved for sauce)
- 1 cup long-grain rice
- 2 cups vegetable or chicken broth
- 3 teaspoons lemon zest, divided
- ¼ cup + 2 tablespoons fresh lemon juice, divided
- 1 lb salmon fillets
- Salt and pepper, to taste
- ½ lb asparagus, trimmed
- ½ cup Greek yogurt
- 2 tablespoons fresh herbs (parsley, dill, or basil), minced
- A pinch of salt
Step-by-Step Method
Step 1: Cook the rice
Heat the olive oil in a medium saucepan over medium heat. Add the minced shallot (except the 2 teaspoons reserved for the sauce) and sauté for 2–3 minutes until softened and fragrant.
Stir in the rice and toast lightly for about 1 minute. Add the broth, 2 teaspoons lemon zest, and ¼ cup lemon juice. Stir, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until the rice is tender and liquid is absorbed. Fluff with a fork and keep covered until serving.
Step 2: Prepare the salmon and asparagus
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
Place salmon fillets and asparagus on the sheet. Drizzle the asparagus lightly with olive oil, and season both the salmon and asparagus with salt and pepper. Sprinkle the salmon with the remaining 1 teaspoon lemon zest.
Bake for 12–15 minutes, depending on the thickness of the salmon, until it flakes easily with a fork and the asparagus is tender-crisp.
Step 3: Make the sauce
In a small bowl, combine Greek yogurt, reserved minced shallot, 2 tablespoons lemon juice, fresh herbs, and a pinch of salt. Stir until smooth and taste to adjust seasoning.
Step 4: Assemble the dish
Spoon lemon rice onto plates or bowls. Top each portion with a salmon fillet and a serving of asparagus. Drizzle the creamy herb sauce over the salmon or serve it on the side.
Garnish with extra herbs or lemon wedges if desired.
Expert Tips for Success
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Control cooking time: Salmon cooks quickly, so monitor closely to avoid overcooking.
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Herb flexibility: Dill is classic with salmon, but parsley or basil offers a different fresh note.
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Zest first: Always zest your lemons before juicing to make life easier.
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Rice texture: Keep the lid on while cooking and avoid stirring this ensures fluffy grains.
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Sauce chill: For extra freshness, chill the sauce in the fridge for 10 minutes before serving.
Tasty Variations to Try
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Grilled salmon: Swap oven baking for grilling to add smoky flavor.
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Brown rice base: Use brown rice for more fiber, adjusting cooking time as needed.
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Veggie swap: Try roasted zucchini or green beans instead of asparagus.
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Garlic-herb rice: Add minced garlic with the shallots for extra depth.
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Capers in sauce: Stir a few chopped capers into the yogurt sauce for tangy contrast.
Serving Ideas
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Light dinner: Serve with a simple side salad for a complete meal.
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Meal prep: Portion salmon, rice, and asparagus into containers with sauce on the side.
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Entertaining plate: Arrange on a platter with lemon wedges and extra herb sauce for guests.
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Extra greens: Add steamed spinach or sautéed kale for even more veggie goodness.
Frequently Asked Questions
Can I make this with frozen salmon?
Yes just thaw completely and pat dry before cooking for the best texture.
Can I prepare the rice ahead of time?
Absolutely. Cook rice up to a day ahead and reheat gently, adding a splash of broth or water if needed.
What’s the best way to store leftovers?
Store salmon, rice, and sauce separately in airtight containers. Refrigerate for up to 3 days and reheat salmon gently in the oven.
Can I use a different sauce?
You can replace the yogurt herb sauce with tzatziki, pesto, or even a lemon-butter drizzle.
How do I know salmon is done?
It should be opaque and flake easily with a fork. Internal temperature will read 145°F (63°C).
Salmon with Rice and Sauce
- Total Time: 40
- Yield: 4 servings 1x
Description
Elegant and refreshing meal featuring tender baked salmon, lemon-infused rice, and creamy herb yogurt sauce, served with roasted asparagus for texture and color. Light, balanced, and perfect for weeknights.
Ingredients
Rice
1 tbsp olive oil
1 large shallot, minced (reserve 2 tsp for sauce)
1 cup long-grain rice
2 cups vegetable or chicken broth
2 tsp lemon zest
¼ cup lemon juice
Salmon & Asparagus
1 lb salmon fillets
½ lb asparagus, trimmed
1 tsp lemon zest
Salt and pepper, to taste
Olive oil, for drizzling
Creamy Herb Sauce
½ cup Greek yogurt
2 tsp reserved minced shallot
2 tbsp lemon juice
2 tbsp fresh herbs (parsley, dill, or basil), minced
Pinch of salt
Instructions
- Heat olive oil in a saucepan over medium heat. Add shallot (reserve 2 tsp) and sauté 2–3 minutes. Stir in rice and toast 1 minute.
- Add broth, lemon zest, and lemon juice. Bring to boil, reduce heat to low, cover and simmer 15 minutes until tender. Fluff and keep warm.
- Preheat oven to 400°F (200°C). Line sheet pan with parchment. Place salmon and asparagus on pan. Drizzle asparagus with olive oil, season both with salt and pepper. Sprinkle salmon with lemon zest.
- Bake 12–15 minutes until salmon flakes easily and asparagus is tender.
- Mix Greek yogurt, reserved shallot, lemon juice, herbs, and salt until smooth. Chill if desired.
- Assemble plates with lemon rice, topped with salmon and asparagus. Drizzle with herb sauce or serve on the side. Garnish with extra herbs or lemon wedges.
Notes
Avoid overcooking salmon for best texture.
Zest lemons before juicing for maximum flavor.
Keep rice covered during cooking for fluffy grains.
Chill sauce for a refreshing contrast.
Store components separately up to 3 days refrigerated.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking & Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 3g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
Keywords: salmon and rice bowl, lemon herb salmon, greek yogurt sauce salmon, healthy salmon dinner, baked salmon with asparagus
