Roasted Salmon and Rice Plate

23 min2 servingsEasy5 / 5

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A refined, minimalist plate featuring tender, flaked roasted salmon paired with fluffy jasmine rice, crisp cucumber, and creamy avocado, accented by nutty toasted sesame seeds.

Shared by a CookEase Chef

Recipe Details

Prep5m

Cook18m

Total23m

Servings: 2

Difficulty: Easy

Rating: 5 / 5

Per serving: 1 plate

756

Calories

32.6g

Protein

62.7g

Carbs

42.3g

Fat

Estimated from the ingredients. Check the packaging for exact numbers.

Tags:

HealthyQuickSalmonSimple

MADE WITHCookEase Recipe CrafterCraft Your Own Recipe

Ingredients

Main

2fillets (4oz each)Salmon fillets(skin-on or skinless)
¾cupJasmine Rice(dry)
1mediumCucumber(thinly sliced)
1wholeAvocado(pitted and sliced)
1tbspOlive Oil(for drizzling)
to tasteSalt
to tastePepper(freshly cracked)

Garnish

1tbspSesame seeds(toasted)

Instructions

Prep and Rice

1 Preheat your oven to 400°F (200°C).
2 Rinse the jasmine rice thoroughly. Combine 0.75 cup rice with 1.25 cups water and a pinch of salt in a pot. Bring to a boil, cover, reduce heat to low, and simmer for 15-18 minutes until tender.

Salmon

1 Place salmon fillets on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper.
2 Roast in the preheated oven for 10-12 minutes or until the salmon flakes easily with a fork.

Plating

1 Divide the cooked rice between two plates. Add the sliced cucumbers and avocado in separate sections.
2 Place a salmon fillet on each plate. Sprinkle the toasted sesame seeds over the salmon and serve immediately.

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Chef's Notes & Tips

Tip 1 of 2

To ensure the salmon remains moist, roast it until it flakes easily with a fork but still retains a slightly translucent center; it will continue to cook slightly once out of the oven.

Tip 2 of 2

Rinse the jasmine rice under cold water until the water runs clear before cooking; this removes excess surface starch and prevents the rice from becoming gummy.