Baked Lemon Pepper Salmon and Vegetable Rice Pilaf Recipe

There are so many health benefits to eating fish, and the Gillis family enjoys fish 2-3 times a week. This recipe is my favorite because it’s simple, flavorful, and it only takes 30 minutes from start to finish!  In my book, it’s a WIN!  Hope you love it, too 🙂

Ingredients: (all from Costco!)

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For the fish:

4 portions of frozen or fresh salmon (I’ve used snapper and tilapia and they’re good, too!)

Fresh lemon slices.

Juice from 1/2 lemon.

Himalayan salt.

Fresh crushed black pepper.

Place fish on shallow baking pan.

Cover with lemon slices, sprinkle lemon juice and seasoning over fish.

Bake in preheated 425 degree oven 20 minutes if frozen, 12-15 if fresh.

For the Pilaf:

1 cup uncooked brown rice.

1/2 teaspoon Himalayan salt.

2 teaspoons dried oregano.

2 cups water.

Splash of organic extra virgin olive oil.

2 cups of your favorite raw vegetables, diced (I used onion, yellow pepper, tomato and spinach).

Place rice, water, salt, oregano, and splash of organic olive oil in a pot. Bring to boil. Reduce heat to medium-low and let simmer, covered, for 10 minutes. Add vegetables and cook another 10 minutes or until rice is done.

Chef option: in between cook time, you can either clean the kitchen, or sip a 4 ounce pour of French Rhone (one of the healthiest wines on the planet!). You’re choice 🙂

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When it’s done cooking, serve your fish over rice pilaf in your favorite bowls.

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PS – This also goes great over raw salad greens and sprinkled with more lemon juice and Himalayan salt for extra flavor!

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