Salmon loins with tomato rice

Salmon loin with tomato rice and salad on a plate

Salmon loins seasoned with lemon juice, pepper and salt, fried in olive oil, sprinkled with chopped parsley, served with tomato rice.

Category: Fish, Recipes
Servings:: 4
Prep Time:5 m
Cook Time:20 m
Total Time:1:25 h
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, 5.00 out of 5)
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 (1/4 cup) olive oil
  • Parsley (to taste)
  • Salt (to taste)
  • For the rice:

  • 250 grams (1 1/4 cups) rice
  • 1 medium onion
  • 2 medium ripe tomatoes
  • 50 ml (1/4 cup) olive oil
  • 1 clove of garlic
  • Salt (to taste)


  1. Season the loins with lemon juice, pepper and salt. Leave to marinate about one to two hours.
  2. In a frying pan, place the olive oil and the sliced garlic. 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.
  3. For the rice:
    In a pan, place the olive oil, the chopped onion, the chopped garlic and the peeled tomatoes cut into small chunks. Leave to sauté over low heat until the tomato start to break down.
  4. 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.
  5. Serve the loins with tomato rice and lettuce salad.
Salmon loins with tomato rice
Nutrition facts
Serves 4
Per Serving:
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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