Cajun Baked Salmon Rice (Printer-Friendly)

Baked salmon with Cajun spices served atop flavorful Cajun rice, finished with a lemon squeeze.

# What You’ll Need to Cook:

→ Salmon

01 - 6 oz salmon fillets
02 - Olive oil, for brushing
03 - Cajun seasoning blend
04 - Garlic powder
05 - Cayenne powder
06 - Salt and black pepper, to taste
07 - Lemon, for squeezing
08 - Chopped parsley, for garnish

→ Cajun Rice

09 - 1 tablespoon olive oil
10 - 1/2 cup chopped jalapeno peppers
11 - 1/2 cup chopped yellow onion
12 - 1/2 cup chopped celery stalk
13 - 3 garlic cloves, minced
14 - 1 cup long grain rice
15 - 2 cups chicken stock
16 - 1/2 cup tomato sauce
17 - Cajun seasoning, to taste
18 - Hot sauce, optional
19 - Salt and black pepper, to taste

# Steps to Prepare:

01 - Heat olive oil in a saucepan over medium heat. Add jalapeno, onion, celery, and garlic; sauté until softened. Stir in rice and cook for 1-2 minutes. Add chicken stock, tomato sauce, Cajun seasoning, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.
02 - Preheat oven to 425°F (220°C). Brush salmon fillets lightly with olive oil. Season evenly with Cajun seasoning, garlic powder, cayenne powder, salt, and pepper.
03 - Place seasoned salmon on a baking sheet and bake for 4-6 minutes per inch of thickness until salmon is opaque with a slightly pink center.
04 - Spoon Cajun rice onto plates, top with baked salmon fillets, garnish with chopped parsley, and squeeze fresh lemon juice over the top before serving.

# Extra Cooking Tips:

01 - To keep salmon moist, avoid overbaking and aim for a slightly pink center.
02 - Preparing the rice while the salmon bakes saves time and ensures both components are ready simultaneously.