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RECIPE
9 INGREDIENTS 6 STEPS 40min

Salmon and Rice Sheet Pan Dinner with Orange-Honey Glaze

This salmon and rice sheet pan dinner could not be easier to put together, resulting in a healthy, flavorful meal that the whole family will enjoy. Crunchy pomegranate seeds add an unexpected burst of sweetness.
Salmon and Rice Sheet Pan Dinner with Orange-Honey Glaze Recipe | SideChef
This salmon and rice sheet pan dinner could not be easier to put together, resulting in a healthy, flavorful meal that the whole family will enjoy. Crunchy pomegranate seeds add an unexpected burst of sweetness.
Emily Paster is a Chicago-based food writer and recipe developer with over 10 years of experience in the culinary world. A former attorney, Emily brings passion, a sharp intellect, and attention to detail to her globally-inspired Jewish cuisine.
https://www.westoftheloop.com/
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Emily Paster is a Chicago-based food writer and recipe developer with over 10 years of experience in the culinary world. A former attorney, Emily brings passion, a sharp intellect, and attention to detail to her globally-inspired Jewish cuisine.
https://www.westoftheloop.com/
40min
Total Time
$4.72
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 cup
Long Grain White Rice
as needed
Nonstick Cooking Spray
1
Orange , juiced
3 Tbsp
1 tsp
Salt , divided
1/2 tsp
Freshly Ground Black Pepper
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
438
FAT
7.8 g
PROTEIN
39.0 g
CARBS
51.1 g

Author's Notes

When pomegranates are in season, which is the fall, you can purchase a whole pomegranate and remove the seeds. Otherwise, the prepackaged pomegranate seeds work well and save time.

Cooking Instructions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C). Coat a rimmed half-sheet pan with Nonstick Cooking Spray (as needed) .
Step 2
Combine the Long Grain White Rice (1 cup) with 2 1/2 cups water and 1/4 teaspoon of Salt (1/4 tsp) on the sheet pan and place the sheet pan in the preheated oven. Bake for 20 minutes.
Step 3
While the rice is cooking, make the glaze for the salmon: combine the juice from the Orange (1) , Honey (3 Tbsp) , Soy Sauce (2 Tbsp) , the remaining ¾ teaspoon of Salt (3/4 tsp) and Freshly Ground Black Pepper (1/2 tsp) in a small saucepan and bring to a boil over high heat. Boil until syrupy and reduced by half, 5 to 7 minutes.
Step 4
After the rice has cooked for 20 minutes, remove the sheet pan from the oven and place the Salmon Fillets (4) skin-side down on top of the rice. Brush the salmon with 1/3 of the glaze.
Step 5
Return the sheet pan to the oven and roast the salmon for 5 minutes. Remove the pan from the oven and once again brush the salmon with about 1/3 of the glaze. Return the sheet pan to the oven and roast the salmon until it is just translucent in the center, 4 to 5 more minutes. Brush the salmon with the remaining glaze. Total cooking time should be 14-15 minutes.
Step 6
Divide the rice and salmon among four plates. Garnish each plate with Pomegranate Seeds (1/2 cup) . Serve immediately.
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Nutrition Per Serving
Calories
438
% Daily Value*
Fat
7.8 g
10%
Saturated Fat
1.5 g
8%
Trans Fat
0.0 g
--
Cholesterol
78.2 mg
26%
Carbohydrates
51.1 g
19%
Fiber
2.3 g
8%
Sugars
17.4 g
--
Protein
39.0 g
78%
Sodium
1190.3 mg
52%
Vitamin D
18.5 µg
92%
Calcium
40.1 mg
3%
Iron
2.7 mg
15%
Potassium
752.4 mg
16%
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