The amount of each herb can be adjusted, if you prefer. You can skip any you don't like, but it will change the flavor.
I used orange juice because I was tired of using lemon on my fish, but you can use lemon, if you prefer. You can even skip that step, if you want.
The rice can also be served on the side, if you don't want to chance it in the oven. Some people love it baked with the fish. Others prefer it cooked separately. Your call.
1 cbrown rice
1 lbsalmon fillet
1/4 corange juice
1 tspdried dill weed
1 tspdried rosemary
1 tspdried sweet basil
1 tspdry mustard
1 tsplemon pepper
1 tspsalt or sea salt
How to Make Baked Salmon
- Preheat oven to 350 degrees F (175 degrees C).
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. If the rice is too wet, drain it before you put it in the pan with the fish.
- In a large pan, add enough water to just cover the bottom of the pan. Lay the salmon fillet in a 9 x 13 pan, pink side up (if your fillet has no skin, then it doesn't matter which side is up). Place cooked rice around the outside of the fish. If you want, you can brush a little olive oil on the fish, but this is optional. It will help keep the fish moist. Sprinkle the orange juice over the rice.
- In a small bowl, combine herbs and sprinkle over the fish and rice. Cover with aluminum foil.
- Baking time is determined by how thick your fillet is. A good rule of thumb is that the salmon will bake about ten minutes per one inch thickness of your fillet.
- Start checking after 10 minutes. It should be flaky and look slightly opaque. Overcooking will cause it to dry out, so watch it carefully, and recover it with foil, if it's not done after checking it.
- Serve immediately.