BBQ Salmon with Cajun Veggies and Rice
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $25.00
- Nutrition
- 620 cal · 39g protein
- sheet-pan
- quick
- high-protein
- kid-favorite
🍳 1 pan · Picky-eater safe bet: plain rice
BBQ Salmon with Cajun Veggies and Rice is a weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $25 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Corn on the cob (10 min)
Contains: Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 3-quart saucepan with lidDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1/4 tsp black pepper
- 1½ lb salmon fillet
- ⅓ cup barbecue sauce
- 1 cup jasmine rice
- 1 package broccoli florets
- 2 count red bell peppers
- 1 tsp Cajun seasoning
- 2 tbsp olive oil
- 1 tsp salt
Steps
- Heat the oven to 425°F. Rinse the dry rice, combine with 1 1/2 cups water and a pinch of salt in a pot, bring to a boil, then cover and simmer on low 15 minutes. Leave covered off the heat until serving.
- Cut the bell peppers into 1-inch pieces. Toss the broccoli and peppers on a large sheet pan with the oil, Cajun seasoning, and 1/2 teaspoon salt and spread out in a single layer.
- Cut the salmon into 4 portions, pat dry, and season lightly with salt and pepper. Nestle the pieces among the vegetables and brush the tops generously with barbecue sauce.
- Roast 14 to 16 minutes until the vegetables are charred at the edges and the salmon flakes easily (145°F).
- Fluff the rice and spoon into bowls. Top with the salmon and Cajun vegetables and drizzle with any extra barbecue sauce.
- Picky eater tip: set one salmon piece aside with just salt and pepper and serve it with plain rice.
- Make ahead: cook the rice and cut the peppers up to 2 days ahead and store them separately in the fridge.
On the side: Corn on the cob (10 min)
4 corn on the cob
- Bring a large pot of water to a boil. Add the shucked corn and cook 5 to 7 minutes.
- Serve with butter and salt.
Nutrition per serving
- Protein
- 39 g
- Carbohydrates
- 64 g
- Fiber
- 4 g
- Sugar
- 9 g
- Fat
- 18 g
- Saturated fat
- 3 g
- Sodium
- 510 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop