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Garlic Butter Salmon

Garlic Butter Salmon with Spinach Rice Pilaf and Roasted Lemon

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This dish is inspired by the magic of garlic butter, and to make things even easier, we’re using a butter that’s already blended with soft roasted garlic cloves. It enhances both the flaky salmon (which is basted with it) and the rice and orzo pilaf (which gets a melty dollop swirled in just before serving). Lemon wedges, roasted right alongside tender cauliflower, bring a zingy, caramelized sweetness to all the rich and earthy flavors.
    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    medium
    By Chef Elana

    By Chef Elana

    Ingredients & Equipment

    What we send

    • shallot
      • 1
      • shallot
    • cauliflower
      • 8 ounces
      • cauliflower
    • chives
      • 1/8 ounce
      • chives
    • lemon
      • 1
      • lemon
    • basmati rice
      • 1/2 cup
      • basmati rice
    • orzo
      • 1/4 cup
      • orzo
    • vegetable stock
      • 8 ounces
      • vegetable stock
    • roasted garlic butter
      • 1 packet
      • roasted garlic butter
    • baby spinach
      • 2 ounces
      • baby spinach
    • wild Alaskan salmon tails
      • 2
      • wild Alaskan salmon tails

    What You’ll Need

    • olive oil
    • water
    • kosher salt
    • black pepper
    • 8" medium ovenproof pot with lid
    • baking sheet
    • 10" medium pan

    Allergens

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 375ºF. Peel shallot and mince. Rinse remaining produce. Cut cauliflower into ½-inch florets, discarding tough stem and leaves. Thinly slice chives. Cut lemon into 6 wedges.

    2. Toast Rice and Orzo

      Toast Rice and Orzo

      Heat 1 tablespoon olive oil in a medium ovenproof pot over medium-high heat. When oil is shimmering, add shallot and cook, stirring, until tender, about 2 minutes. Add rice and orzo and stir to coat. Cook, stirring, until rice is toasted and translucent, 2 minutes more.

    3. Cook Rice Pilaf

      Cook Rice Pilaf

      Add vegetable stock, ½ cup water, and ¼ teaspoon salt to pot with rice and orzo. Increase heat to high and bring to a boil, then remove from heat and cover. Immediately transfer to oven and cook until liquid is absorbed and rice is tender, 17 minutes. Remove pot from oven. Fluff pilaf with a fork and stir in half of garlic butter to melt. Stir in spinach, season with ¼ teaspoon salt, cover pot again, and set aside until ready to serve.

    4. Roast Cauliflower and Lemon

      Roast Cauliflower and Lemon

      While pilaf cooks, on a baking sheet, toss cauliflower and lemon wedges with 1½ tablespoons olive oil, ½ teaspoon salt and pepper as desired. Arrange in an even layer and roast (alongside pot of rice) until cauliflower is becoming tender, 10 minutes. Stir everything, spread out again, then continue roasting until caulifower is slightly browned, about 15 minutes more. Remove from oven, sprinkle over half of chives, and set aside until ready to serve.

    5. Sear Salmon

      Sear Salmon

      Once cauliflower is returned to oven, pat salmon dry with paper towel and season all over with ¼ teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add salmon skin-side down and add remaining garlic butter to pan. Sear salmon, basting with butter sauce, until skin is crisp and brown, about 4 minutes. Flip and continue basting until flesh is opaque, 4-5 minutes more.

    6. Plate Salmon

      Plate Salmon

      Divide salmon between serving plates, drizzle over any garlic butter sauce from pan, and garnish with remaining chives. Serve with spinach rice pilaf and roasted cauliflower. Squeeze over roasted lemon and dig in!

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