Sheet Pan Salmon And Crispy Rice

Ingredients:

1/4 cup neutral cooking oil (such as grapeseed oil or canola oil)

6 cups leftover rice (white or brown)

1/2 cup sliced scallions (about 5 scallions)

1/4 cup drained non-pareil capers

1 tablespoon kosher salt, divided

1/4 cup fresh lemon juice (from 2 lemons)

1/4 cup olive oil, plus more for drizzling

2 tablespoons Dijon mustard

2 tablespoons light brown sugar

4 (6-ounce) skin-on salmon fillets

1/4 teaspoon, plus a pinch of black pepper

1/2 pound fresh asparagus, trimmed and cut into 1-in. pieces

4 ounces feta cheese, crumbled (about 1 cup)

1/2 cup finely chopped mixed tender herbs, such as dill, parsley, basil, and tarragon

Directions:

Preheat oven to 425°F (220°C).

In a large bowl, toss the leftover rice with neutral cooking oil until well coated. Spread the rice evenly on a sheet pan.

Scatter the sliced scallions and drained capers over the rice. Season with 1/2 tablespoon kosher salt.

In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, light brown sugar, remaining kosher salt, and black pepper.

Place the salmon fillets on top of the rice, skin-side down. Brush the salmon generously with the mustard mixture.

Arrange the asparagus pieces around the salmon fillets on the sheet pan. Drizzle with a bit more olive oil and season with a pinch of black pepper.

Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the rice is crispy.

Remove from the oven and sprinkle the crumbled feta cheese and finely chopped herbs over the entire dish before serving.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 450 kcal | Servings: 4 servings