Easy Baked Salmon with Jasmine Rice and Miso Salad
An easy, heart-healthy, balanced dinner that’s super flavorful, and takes just 20 minutes!
Hello Stability Nutrition Friends,
Happy Friday!
Do you ever have one of those evenings where you're short on time and really just don't feel like cooking? Me too!
This beautiful Baked Salmon with Jasmine Rice and Miso Salad is my go-to. It’s what I always gravitate to when I just need something healthy in a hurry, or if I’m not that motivated to cook.
It takes only 20 minutes start to finish, is packed with flavors, and super healthy!
This recipe is easily adaptable with what you have on hand. You can swap the salad for a pre-made salad kit, spinach, or whatever you have in your fridge. The same goes for the dressing! I always try to keep at least 2 dressings on hand that I can rotate through the week, but a store bought one, or what you have handy works too! If you’re really short on time, or don’t want the dishes, pre-made frozen rice cooks up in a flash and that can work in place of this jasmine rice too.
It’s easy to make balanced meals, and I’m here to show you that healthy eating doesn’t have to be complicated.
My clients are always asking for quick and healthy dinner ideas, so I hope you love this as much as we all do!
Why you'll love this Salmon Dinner
🐟 Packed with Omega-3s:
Salmon is one of the best natural sources of omega-3 fatty acids, which support heart health, brain function, and help reduce inflammation. It's also rich in vitamin D and high quality protein!
🥗 A Balanced Plate Every Time:
This meal is the perfect balanced plate. You get protein from the salmon, smart carbs from the jasmine rice, healthy fats from the salad dressing and salmon, and fiber and vitamins from all those fresh salad greens.
👏 Easily Adaptable:
Swap the salmon for cod, trout, snapper, or whatever fish you like! Just be sure to watch the cooking time as all fillets cook differently. Swap out the spice blend for your favorite! Use any salad dressing your have on hand. Use pre-cooked frozen or shelf-stable rice for less dishes!
Easy Baked Salmon with Jasmine Rice and Miso Salad
An easy, heart-healthy, balanced dinner that’s super flavorful, and takes just 20 minutes!
Author: Elisa| Stability Nutrition
Yield: 2 servings
Ingredients:
For the Salmon:
2 salmon fillets (about 6 oz each)
2 teaspoons olive oil (one for each fillet)
1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon sea salt, fresh cracked black pepper OR use your own favorite spice blend
For the Jasmine Rice:
1/2 cup jasmine rice
1 cup water
1/4 teaspoon sea salt
For the Salad:
4 cups mixed pre-washed salad greens
1/2 cup shredded green cabbage
1/2 cup cherry tomatoes, halved
2 green onions, sliced
For the Miso Dressing:
1 tablespoon white miso paste
1 tablespoon rice vinegar
1 tablespoon extra virgin olive oil
1 teaspoon toasted sesame oil
2 teaspoons maple syrup
2-3 teaspoons warm water to thin
Instructions:
Preheat the oven to 375 degrees Fahrenheit.
Rinse the jasmine rice, add it to a pot with 1 cup of water and a pinch of sea salt. Bring to a boil, turn down to a simmer on low. Cover, and cook for 15 minutes.
Drizzle the salmon fillets with olive oil, and rub in well.
Mix together the smoked paprika, garlic powder, onion powder, sea salt, and black pepper. Sprinkle evenly over the salmon and rub gently so it sticks.
Place the salmon on a parchment lined baking sheet and into the preheated oven. Bake for 12 minutes (or longer if needed) until the top is golden and the fish is cooked through.
While the salmon bakes, toss together the salad greens, cabbage, tomatoes, and green onions. Divide evenly between two plates.
Whisk together the miso paste, rice vinegar, olive oil, sesame oil, and maple syrup. Add warm water one teaspoon at a time until it's thin enough to drizzle. Drizzle over your greens.
Remove the lid from the rice, and fluff with a fork. Divide the rice evenly between the two plates, and top with the salmon.
Enjoy!
Notes:
Swap the spice blend here for your favorite. This rub is simple and delicious, but salmon is flexible.
Any greens work: spinach, leaf lettuces, massaged kale, romaine, chopped raw baby bok choy, etc.
Balsamic vinaigrette or honey mustard dressing are great swaps if you’re not a fan of miso.
This is best enjoyed fresh, but leftovers will keep for one day in the fridge. Be sure to keep the salad dressing on the side so your greens don’t go soggy.
I hope you enjoy this Easy Baked Salmon with Jasmine Rice and Miso Salad! It’s a dinner on repeat around here and I hope it becomes one for you too.
In good health and happiness,
Elisa
If you make this, I’d love to see your plate! Tag me on Instagram with #stabilitynutrition.
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