Salmon · Cajun · 25 min
Baked BBQ Salmon with Cajun-Spiced Broccoli, Bell Pepper & Rice
- 25 min
- 2–6 servings
- 569 kcal / serving
Juicy salmon bakes with a glossy layer of barbecue sauce beside Cajun-seasoned broccoli and peppers, all served with tender jasmine rice for a quick weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (18 oz) bagbroccoli florets
- ½ cupjasmine rice
- 1red bell pepper
- ¾ lbsalmon fillet
- red bell peppers
From the pantry: barbecue sauce, Cajun seasoning, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · small saucepan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
Shopping list by aisle
Produce
- ½ (18 oz) bagbroccoli florets
- 1red bell pepper
- red bell peppers
Meat & seafood
- ¾ lbsalmon fillet
Pantry & dry goods
- ½ cupjasmine rice
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli florets | ½ (18 oz) bag | 1 (18 oz) bag | 1 ½ (18 oz) bags |
| jasmine rice | ½ cup | 1 cup | 1 ½ cups |
| red bell pepper | 1 | 2 | 3 |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the jasmine rice in a strainer with cold water, drain, and transfer to a small saucepan. Add water and bring to a boil over high heat.
- Once boiling, give the rice a quick stir, cover the pot, and reduce the heat to low. Let it simmer until the liquid is fully absorbed, about 15–18 minutes, then remove from heat and keep it covered for 5 minutes.
- Pat the salmon dry with paper towels, place it on one half of a baking sheet, and spread barbecue sauce over the top.
- Wash and dry the red bell pepper, trim and seed it, cut it into thin strips, and place the pepper on the other half of the sheet along with the broccoli florets.
- Drizzle the vegetables with oil, then sprinkle them with Cajun seasoning and salt. Toss to coat evenly and spread in a single layer.
- Put the sheet in the oven (it doesn’t need to be fully heated) and bake until the salmon is cooked through and the vegetables are fork-tender, about 10–12 minutes.
- To serve, fluff the rice, and divide it along with the salmon and vegetables onto plates.
Two tips
- Make-ahead: cook the rice earlier in the day and reheat with a splash of water when ready to serve.
- Leftovers: store salmon, rice, and vegetables separately; reheat and finish with an extra light sprinkle of Cajun seasoning if desired.
Nutrition per serving
- Calories
- 569 kcal
- Protein
- 44 g
- Carbs
- 56 g
- Fat
- 18 g
- Fiber
- 5 g
- Sodium
- 410 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
PLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.