This simple and delicious dish combines rich, buttery salmon, nutty wild rice, and peppery arugula. It seems decadent, but it's quick enough for a weeknight.
Another great thing about this meal is its adaptability. The way I've outlined the recipe will allow you to make it for a crowd, or to enjoy all to yourself.
Baked Garlic Butter Salmon with Wild Rice and Arugula
based on one serving (multiply by amount of people serving)
- 1/4 cup wild rice
- 1/2 cup chicken broth, vegetable broth, or water
- one salmon filet
- one Tbsp butter
- one garlic clove, minced
- one handful arugula
- olive oil
Preheat oven to 375˚
Prepare rice according to package directions. (optional: I like to toast my rice in the pan with a small amount of butter or olive oil before adding liquid).
When rice has about 20 minutes left on its timer, warm butter in a small saucepan over low heat. When it has melted, stir in the garlic. Let garlic warm and become fragrant before turning off the heat.
Line a baking dish with foil, and place your salmon filet(s) in the dish. Season with salt and pepper. Spoon garlic butter over filet(s), and place in the oven. Cook for 12-15 minutes. Salmon should turn a lighter pink, with no translucence (it's okay if the salmon is slightly brighter pink once you get towards the middle, but should not be raw).
While salmon is cooking, place arugula in a bowl, drizzle lightly with olive oil, and season with salt and pepper.
Place arugula on your plate, top with wild rice, then top with salmon. Drizzle extra garlic butter on top if you like. (Optional: garnish with parsley).