Baked Salmon with Chorizo Rice

Bake a healthy paella-style dish of salmon and chorizo rice for a flavorful and satisfying dinner.

Seafood Salmon High Protein Chorizo Rice Paella

Estimated Nutrition

Calories

876

kcal / serving

3504 kcal total

Carbs

48g

per serving

192 g total

Fat

49g

per serving

196 g total

Protein

60g

per serving

240 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Fruits

piece

Lemon

juice only

GrainsCereals

200

Arborio Rice

short-grain rice

Liquids

600

Chicken Stock

Meat

100

Chorizo

NutsSeeds

clove

Garlic

sliced

tbsp

Parsley

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

Seafood

600

Salmon Fillet

skinned, 4 x 150g portions

250

Smoked Salmon

Vegetables

piece

Onion

sliced

piece

Tomato

roughly chopped

Method

Serve the salmon fillets on top of the chorizo rice.

Preheat the oven to 180°C.

Fry the chorizo in a heavy frying pan for 4 minutes until crisp and set aside.

Fry the onion and garlic in the same pan for 4 minutes until soft.

Combine the chorizo, onion, garlic, rice, tomatoes, butter, and parsley in a buttered casserole dish.

Pour 600ml chicken stock over the mixture, cover, and bake for 30 minutes.

Wrap each salmon fillet in smoked salmon and season with salt, pepper, and lemon juice.

Roast the salmon in the oven for 8 minutes until cooked through.