This easy Baked Salmon and Yellow Rice is a healthy, one-pan dinner packed with flavor. Juicy lemon-garlic salmon, fluffy golden rice, and tender roasted broccolini make a wholesome and satisfying meal in just 30 minutes.
Why You’ll Love This Recipe
If you’re looking for a healthy, flavor-packed dinner that’s easy to make and beautiful to serve, this Baked Salmon and Yellow Rice recipe checks every box.
The salmon is baked until flaky and tender with a drizzle of olive oil, lemon slices, and a sprinkle of garlic powder. The yellow rice gets its golden hue and fragrant flavor from turmeric, cumin, and garlic — ingredients that bring both warmth and nutrition.
Everything comes together in under 30 minutes, making it perfect for busy weeknights or meal prep days. Plus, it’s naturally gluten-free, dairy-free, and can easily be made with vegetable broth for a pescatarian-friendly option.
Equipment
- Baking sheet
- Medium saucepan with lid
- Measuring cups and spoons
- Mixing spoon or spatula
- Sharp knife and cutting board
Ingredients
For the Baked Salmon:
- 4 filets wild-caught Alaskan salmon
- 3 tablespoons olive oil
- Salt, pepper, and garlic powder to taste
- 4 thin slices of lemon
For the Yellow Rice:
- 1 cup jasmine or basmati rice
- 1 tablespoon olive oil
- 2 cups chicken broth (or vegetable broth for pescatarian)
- ½ teaspoon turmeric
- ¼ teaspoon cumin
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- Salt and pepper to taste
For the Broccolini:
- 1 tablespoon olive oil
- 3 cups broccolini (or broccoli florets)
- Flaky sea salt, to taste
Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Grease a large baking sheet with 1 tablespoon of olive oil.
2. Prepare the Salmon and Broccolini
Place the salmon filets on the prepared baking sheet, leaving space between each filet. Drizzle with the remaining 2 tablespoons of olive oil, and season with salt, pepper, and garlic powder. Top each with a lemon slice.
On the same baking sheet, add the broccolini. Toss lightly with olive oil and season with flaky sea salt.
Bake for 20 minutes, or until the salmon flakes easily with a fork and the broccolini is tender with crispy edges.
3. Make the Yellow Rice
While the salmon bakes, prepare the rice. In a medium saucepan, combine the rice, chicken broth, olive oil, turmeric, cumin, onion powder, garlic powder, salt, and pepper. Bring to a boil over high heat.
Once boiling, cover and reduce heat to low. Simmer for 15–17 minutes, or until all the liquid is absorbed and the rice is fluffy. Fluff with a fork before serving. We love adding green onions to the rice before serving!
Serve and Enjoy
Spoon the golden rice onto plates and top with the baked salmon and roasted broccolini. Add a squeeze of fresh lemon juice and, if desired, a few slices of avocado or a drizzle of olive oil for extra richness.
Notes from Jill
This is one of those dinners that feels fancy but comes together with pantry staples. I make this for my family all the time — it’s nourishing, colorful, and full of bright flavors. The turmeric rice is my secret weapon: it’s quick, beautiful, and turns a simple salmon dinner into something special.
It’s also great for meal prep — pack leftovers in a container with a lemon wedge and reheat gently for lunch the next day.
This recipe lives in Paul’s Corner because it’s one of his favorites — and unlike most of my recipes, it’s not vegan!
Frequently Asked Questions
Yes! This recipe also works beautifully with cod, halibut, or flounder. Just adjust the baking time based on thickness — thinner filets will cook faster.
It’s naturally dairy-free and gluten-free as written! Just ensure your broth is gluten-free if using store-bought.
Try roasted asparagus, sautéed green beans, or a side salad with lemon and olive oil. The flavors pair perfectly with anything light and fresh.
Keep leftovers in an airtight container for up to 1-2 days in the fridge. Warm in the oven at 350°F for 10 minutes or in the microwave for 1–2 minutes.
Meal Prep Tip: Cook the rice ahead of time — it reheats beautifully and makes weekday dinners effortless.
Baked Salmon and Yellow Rice
Ingredients
Baked Salmon
- 4 filets of wild-caught Alaskan salmon
- 3 tbps olive oil
- salt, pepper, garlic powder
- 4 thin slices of lemon
Yellow Rice
- 1 cup jasmine or basmati rice
- 1 tablespoon olive oil
- 2 cups chicken broth
- ½ teaspoon turmeric
- ¼ teaspoon cumin
- ¼ teaspoon onion powdere
- ¼ teaspoon garlic powder
- salt and pepper to taste
Broccolini
- 1 tablespoon olive oil
- 3 cups of broccolini or broccoli
- flakey sea salt
Instructions
Baked Salmon and Broccolini
- Preheat your oven to 400. Grease a baking sheet with 1 tablespoon of olive oil. Place the salmon filets on the baking sheet (leave room for the broccolini) and then drizzle them with the remaining 2 tablespoon of olive oil. Season with salt, pepper, and garlic powder. Top with lemon wedges.
- On the same baking sheet, place the broccolini that has been coated with olive oil. Season the broccolini with flakey sea salt. Place the baking sheet in the oven and cook for 20 minutes.
Yellow Rice
- To make your rice, use a medium sized sauce pan and fill it with the rice, chicken broth, and olive oil. Bring this to high heat. Once the water is boiling, cover the saucepan and reduce the temp to medium low. Cook for 15-17 minutes until the rice has absorbed all of the liquid and is fluffy.
Serving the Salmon and Rice
- Serve your salmon and broccolini over a bed of rice (about ⅔ cup of rice per serving). We love pairing this with a bit of avocado and some lemon wedges too. Enjoy!
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