Baked Salmon with Tropical Rice

Recipe View Preheat your oven to 450 degrees F (230 degrees C). Lightly grease a shallow 9x13 inch baking dish. (Prep time: 5 minutes)

Recipe View In a small bowl, combine the cracked coriander seed, packed brown sugar, and lemon-pepper seasoning. Mix well to ensure even distribution of flavors. (Prep time: 3 minutes)

Recipe View Place the salmon fillet skin side down (if using skin-on) in the prepared baking dish. Brush the top and sides of the fillet generously with melted butter. Sprinkle the coriander spice mixture evenly over the fish, gently pressing it into the flesh to help it adhere. (Prep time: 7 minutes)

Recipe View In a separate bowl, gently stir the diced mango, chopped cilantro, and lemon zest into the cooked rice until well combined. Spoon this vibrant rice mixture around the salmon fillet in the baking dish, creating a colorful and flavorful bed for the fish. (Prep time: 5 minutes)

Recipe View Bake in the preheated oven until the salmon flakes easily when tested with a fork. This usually takes about 4 to 6 minutes per 1/2 inch of thickness. Keep a close eye on it to prevent overcooking. (Cook time: 4-12 minutes)

Recipe View Once the salmon is cooked, carefully remove the baking dish from the oven. Cut the fish into 4 equal portions. Divide the tropical rice evenly between 4 serving plates and place a portion of the baked salmon on top of each. Garnish with extra fresh cilantro, if desired, and serve immediately. (Prep time: 2 minutes)