Salmon · 30 min
Salmon, Mushroom & Tomato Bake with Caper-Parsley Gremolata over Rice
- 30 min
- 2–6 servings
- 673 kcal / serving
A light bake of salmon with mushrooms and tomatoes, finished with a bright caper-parsley gremolata. The dish pairs with fluffy basmati rice for a satisfying weeknight meal.
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Ingredients
- ½ cupbasmati rice
- 1 tbspcapers
- ½ pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- ¾ lbsalmon fillet
- ½shallot
- 1 (8 oz) pkgsliced white mushrooms
- lemons
- shallots
From the pantry: extra virgin olive oil, garlic powder, Italian seasoning, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · 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
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Produce
- ½ pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- ½shallot
- 1 (8 oz) pkgsliced white mushrooms
- lemons
- shallots
Meat & seafood
- ¾ lbsalmon fillet
Pantry & dry goods
- ½ cupbasmati rice
Sauces, oils & condiments
- 1 tbspcapers
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| basmati rice | ½ cup | 1 cup | 1 ½ cups |
| capers | 1 tbsp | 2 tbsp | 3 tbsp |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| lemon | ½ | 1 | 1 ½ |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| shallot | ½ | 1 | 2 |
| sliced white mushrooms | 1 (8 oz) pkg | 2 (8 oz) pkgs | 3 (8 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the rice in a colander under cold water, then transfer to a small saucepan. Add water and bring to a boil over high heat.
- While the rice cooks, pat the salmon dry and set it on one half of a baking sheet; drizzle with oil and season the top with a pinch of salt.
- Arrange the mushrooms and grape tomatoes on the other half of the sheet; drizzle with oil, sprinkle with Italian seasoning and salt, and toss to coat evenly.
- Place the sheet in a hot oven and bake, stirring the vegetables halfway, until the salmon is just cooked and the veggies are tender, about 12–15 minutes.
- As the rice finishes, finely chop the parsley leaves and place them in a small bowl. Squeeze in the lemon juice from half a lemon and set aside.
- Peel and mince the shallot, then add it to the parsley along with minced capers, a drizzle of oil, garlic powder, and a pinch of salt. Stir to form the gremolata.
- When the rice is fluffy and the salmon is opaque, plate by dividing the rice and vegetables among bowls or plates, top the salmon with the gremolata, and serve together.
Two tips
- Prep the gremolata while the rice cooks to save time.
- Leftover gremolata can brighten reheated salmon or roasted vegetables the next day.
Nutrition per serving
- Calories
- 673 kcal
- Protein
- 45 g
- Carbs
- 47 g
- Fat
- 34 g
- Fiber
- 4 g
- Sodium
- 101 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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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.