Salmon loins with tomato rice

  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 20m
  • Ready In : 1:25 h
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Salmon loins seasoned with lemon juice, pepper and salt, fried in olive oil, sprinkled with chopped parsley, served with tomato rice.

Units: Metric / (Units: US)


  • 4 salmon loins (about 900 grams / (2 pounds))
  • 4 cloves of garlic
  • Pepper (to taste)
  • Juice of one lemon
  • 50 ml / (3 1/3 tablespoons) olive oil
  • Parsley (to taste)
  • Salt (to taste)
  • For the rice:
  • 250 grams / (8 3/4 ounces) rice
  • 1 medium onion
  • 2 medium ripe tomatoes
  • 50 ml / (3 1/3 tablespoons) olive oil
  • 1 clove of garlic
  • Salt (to taste)


    Step 1

    1. Season the loins with lemon juice, pepper and salt. Leave to marinate about one to two hours.

    Step 2

    1. In a frying pan, place the olive oil and the sliced garlics. Leave to sauté on a low heat about two to three minutes. Then add the salmon loins and fry them on both sides until they turn slightly golden.

    Step 3

    1. For the rice:
    2. In a pan, place the olive oil, the chopped onion, the chopped garlics and the peeled tomatoes cut into small chunks. Leave to sauté over low heat until the tomato start to break down.

    Step 4

    1. Add the rice seasoned with a little salt, stir with a wooden spoon and fry about a minute. Pour the water (twice the volume of the rice), stir, simmer and cook about ten minutes.

    Step 5

    1. Serve the loins with tomato rice and lettuce salad.

Nutrition facts per serving (4 servings):

Calories: 756
Total Fat: 38 g(59%)
Saturated Fat: 5.5 g(27%)
Cholesterol: 99 mg(33%)
Sodium: 185 mg(8%)
Total Carbohydrate: 56 g(19%)
Protein: 49 g


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