Lemon Garlic Baked Salmon + Rice

Ingredients

• 1300 g White Long Grain Rice(300g)
• 2600 ml Chicken Broth(600g)
• 315 g Unsalted Butter(15g)
• 410 g Fresh Garlic(10g)
• 55 g Lemon Zest(5g)
• 62 g Salt(2g)
• 7500 g Fresh Salmon Side or Fillets(500g)
• 850 g Unsalted Butter (melted)(50g)
• 920 g Fresh Garlic (for butter)(20g)
• 1030 ml Lemon Juice(30g)
• 112 g Dried Dill or Parsley(2g)
• 123 g Salt and Black Pepper(3g)
• 131 piece Fresh Lemon(60g)
• 1410 g Fresh Parsley(10g)
• 1520 g Extra Garlic Butter(20g)
• 16200 g Steamed Broccoli(200g)

Instructions

1. 1Combine rice, chicken broth, 15 grams of butter, and 10 grams of minced garlic in a pot; bring to a boil, then simmer covered for 15 minutes.
2. 2Preheat your oven to 200°C and line a baking sheet with parchment paper or foil.
3. 3In a small bowl, whisk together the 50 grams of melted butter, 20 grams of minced garlic, lemon juice, and dried herbs.
4. 4Place the salmon on the baking sheet, season with salt and pepper, and pour the lemon garlic butter mixture evenly over the fillets.
5. 5Top the salmon with fresh lemon slices and bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
6. 6Once the rice is done, stir in the lemon zest and half of the fresh parsley to add a burst of fragrance.
7. 7Serve a scoop of the garlicky rice alongside the salmon, drizzling any extra butter from the pan over the fish and garnishing with remaining parsley. Serve with steamed broccoli if desired.