Baked salmon with wild rice, carrots and potatoes

Salmon is one of our favourites for its versatility, like this easy to make recipe. Salmon is low in saturated fat, a great source of protein and omega 3 fatty acids, vitamins (B12, B6, D, riboflavin, niacin, folic acid, etc.), iron, potassium, selenium and many more nutrients.

Ingredients (makes 4 servings):

• 1lb. salmon divided in filets
• 4 medium size carrots, sliced
• 2 medium size potatoes, sliced
• The juice of 2 limes
• 4 tsp. paprika
• 1/2 tsp. ground thyme
• Salt and pepper to taste
• 2 tbsp. melted butter (unsalted)
• Olive oil

Ingredients for the wild rice:

• 1 cup of wild rice
• 2 cups of water, vegetable or chicken broth (gives more flavour)
• 2 tbsp. of vegetable broth mix or chicken broth

Preparation:

In a mixing bowl or zip food bag add the salmon, the lemon juice, 2 tbsp. paprika, salt and pepper. Mix well and let marinate overnight or for at least 2 hours before cooking.

Preheat oven at 350F

In a bowl toss the carrot and potato slices with 2 tbsp. of olive oil, 2 tbsp. melted butter, 2 tbsp. of paprika, 1/2 tsp. ground thyme, salt and pepper to taste. Mix well.

In a baking tray spray cooking oil or cover the bottom with butter. Spread the carrots and potatoes evenly. Place the salmon filets on top of the vegetables. Cover with aluminum foil.

Bake for 35 to 40 to minutes or until the salmon is fully cooked, the carrots and potatoes are cooked and soft. Increase the heat to broil, remove the aluminum foil and cook for 3 more minutes to give a the salmon a golden brown colour and roasted flavour.

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For the wild rice:

Put the rice in a large bowl, cover completely with water and leave for a few minutes. Stir the rice to remove starch. Tilt the bowl and pour out the starchy water. Repeat the process a few times until water comes out clear.

Transfer the rice to a sauce pan and add 2 cups of water (or vegetable or chicken broth) plus 2 tbsp. of chicken broth in powder or vegetable broth mix.

Cook for 10 minutes at medium heat without lid. Once the rice absorb the liquid, cover with lid and let it cook for another 10 minutes at low heat.

Ensamble the plate with the salmon on top of the vegetables and side of wild rice (1 cup).