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Lemon-Dill Salmon

Lemon-Dill Salmon with Brown Rice, Radishes, and Beets

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Recipe Details


For this simple and colorful dish, salmon is seared until golden, then served with beet- and radish-studded brown rice (the tender veg turn it pink!). Dill brings a double hit of fresh flavor and greenery: in garlic butter that's tossed into the rice, and a lemony olive oil that's drizzled over the fish.


  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 770
  • Protein 35g
  • Total Carb 56g
  • Total Fat 45g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red radishes
    3 ounces
    red radishes
  • dill
    1/8 ounce
  • lemon
  • red beets
    8 ounces
    red beets
  • brown rice
    1/2 cup
    brown rice
  • garlic
    1 clove
  • unsalted butter
    4 packets
    unsalted butter
  • salmon
    10 ounces

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Bring a medium pot of water to a boil over high heat. Rinse all produce. Quarter radishes. Roughly chop dill leaves, discarding stems. If you have a zester and want to infuse your salmon with even more flavor, zest up to ½ lemon, then halve. Peel beets, halve, and cut into ¼-inch half-moons.

  2. Cook brown rice

    Cook brown rice

    Season boiling water generously with salt. Stir in rice and cook until tender, 22-25 minutes; drain and return to pot, off heat, then cover to keep warm. Meanwhile, mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt (this will help break down the garlic and extract its natural juices). Using a large knife, carefully scrape over mixture at a 45° angle, pressing down repeatedly until a smooth paste forms.

  3. Roast radishes and beets

    Roast radishes and beets

    Line a baking sheet with aluminum foil. On prepared sheet, toss radishes and beets with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Roast until vegetables are tender, 15-20 minutes. Meanwhile, in a small bowl, combine butter, garlic paste, half of dill, ⅛ teaspoon salt, and pepper as desired. Using a fork, mash to fully combine. Set garlic-dill butter aside until ready to serve.

  4. Make lemon-dill oil

    Make lemon-dill oil

    While vegetables roast, in a separate small bowl, stir together lemon zest (if using), remaining dill, 1 tablespoon olive oil, and ⅛ teaspoon salt to combine. Set aside until ready to serve.

  5. Sear salmon

    Sear salmon

    Pat salmon dry with paper towel; season all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add salmon skin-side up and sear until golden on bottom, 5 minutes. Flip salmon and cover pan, keeping lid slightly ajar for steam to escape. Continue searing until fish is cooked through and opaque, 3-5 minutes more.

  6. Plate lemon-dill salmon

    Plate lemon-dill salmon

    To pot with brown rice, still off heat, add roasted radishes and beets, garlic-dill butter, and juice of ½ lemon. Stir to combine, then divide between serving plates. Add seared salmon to plates with rice, and drizzle over lemon-dill oil. Cut remaining lemon into wedges for squeezing over. Dig in!

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