Roasted Herbed Salmon and Vegetables with Brown Rice Pilaf and a Temescal Canyon Hike

Today I got a full day off work again! My supervisor is amazing and graciously took care of any treatments today, so I got to go on the Temescal Canyon Hike with lots of my ultimate friends. We hiked about 4.6 miles, and it took us two and a half hours. We took the Temescal Canyon Trail up the mountain, which was mostly in the shade, did the Skull Rock extension, then took the Temescal Ridge Trail back to the parking lots, which was partially shaded but sunnier than the way we took up. It was a great hike, and gave us some nice views.


The view from the top. That rock in the bottom is the top of skull rock, I was too busy clambering around it and forgot to take a picture of the actual rock. Whoops.

After the hike, I was quite sweaty, dusty, and tired. It was a moderately strenuous hike, with an elevation gain of a little over 1000 feet, so it was a good workout for the day. I took a little break after getting home to shower and laze around for a bit, then I got to work in the kitchen! I made one of my favorite simple recipes that my mom makes at home, which is roasted salmon with vegetables. I love roasted vegetables. Honestly, I love roasted anything, since it brings out the natural sweetness in foods, vegetables in particular. It’s also easy cleanup, since you bake everything in one pan, just adding layers as you go. I also had some chicken stock to use up, so I made a nice rice pilaf to go with it. You could also serve the salmon and vegetables with a nice, fresh, crusty loaf of bread, which is what we usually do at home. Either way, it’s delicious!

Roasted Herbed Salmon and Vegetables with Brown Rice Pilaf

Makes 5 servings


Rice Pilaf

¼ yellow onion, chopped

1 tsp minced garlic

1 tbsp olive oil

1 ½ cups uncooked brown rice

3 cups chicken stock

Salt and pepper

Salmon and Vegetables

1 tbsp olive oil

½ a yellow onion, chopped

1 sweet potato, sliced

1 pound green beans, broken into 2-3 inch pieces

1 red bell pepper, sliced

5-6 cherry tomatoes, halved

1 zucchini, sliced

1 salmon filet

1 tbsp olive oil

1 tbsp lemon juice

5-10 fresh basil leaves, chopped

½ tsp dill weed

½ tsp sage

½ tsp thyme


For the rice pilaf:

Saute the onion, garlic, and rice in the olive oil in a large pot over high heat. Add the chicken stock, bring to a boil, then reduce the heat, cover, and simmer for 40-50 minutes, until all the chicken stock has been absorbed. Fluff the rice and serve warm.

For the salmon and vegetables:

Preheat the oven to 400˚F.

Toss the onion and sweet potato in the olive oil and place in a 9×13 baking pan. Bake for about 15 minutes, until the potatoes are beginning to soften. Add the green beans, bell peppers, tomatoes, and zucchini, and bake for an additional 10 minutes. After the vegetables have been roasted almost all the way, place salmon on top of the vegetables, drizzle with the olive oil and lemon juice, and sprinkle the basil leaves and herbs on top. Bake for an additional 12-18 minutes, until the salmon is cooked through and easily flaked with a fork, and the vegetables are fully softened. Make sure to check frequently after 12 minutes, so you don’t overcook it. Serve over the rice pilaf. Enjoy!



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