Salmon and rice

For the rice

3 Tbsp extra virgin olive oil

lemon zest, plus ½ lemon juiced 

Basil pesto

1 tsp salt

2 c basmati rice

3 cups hot water

 Be sure to use hot water when mixing the rice together.

Add the salmon. Pat the salmon filet dry on all sides with a paper towel, then place on top of the rice.

salmon sauce

2-2½ lbs salmon fillet, skin off

⅓ cup extra virgin olive oil
¼ cup fresh basil
4 cloves garlic, grated
1 Tbsp honey
1 tsp salt

Cover tightly with foil! If you place the dish uncovered into the oven, the rice will remain crunchy.

Bake 400°

Bake the salmon and rice for 20-24 minutes, or until the rice is tender and fluffy and the salmon is cooked through. Scatter ⅓ cup sliced almonds on top, then sprinkle with a generous pinch of salt and pepper. Serve immediately with lemon wedges!