Salmon with bean & dill rice

Salmon with bean & dill rice

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  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

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Nutrition information, Main recipes


  • 315g (1 1/2 cups) jasmine rice
  • 250g green beans, topped, diagonally sliced
  • 2 teaspoons olive oil
  • 1 medium brown onion, halved, thinly sliced
  • 3 garlic cloves, finely chopped
  • 4 small (about 125g each) salmon cutlets
  • 1/4 cup chopped fresh dill
  • 1/2 lemon, juiced
  • Salt & ground black pepper, to taste
  • Lemon wedges, to serve


  • Step 1
    Cook the rice in a large saucepan, following packet directions for absorption method. Add beans for the last 5 minutes of cooking.
  • Step 2
    Meanwhile, heat 1 teaspoon of the olive oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 3-4 minutes or until it begins to soften. Add the garlic and cook, stirring, for 1 minute.
  • Step 3
    While the rice and onion mixtures are cooking, preheat grill on medium and line a grill tray with foil. Brush both sides of the salmon cutlets with the remaining oil. Place on lined tray and cook under preheated grill for 3 minutes each side or until just cooked.
  • Step 4
    Add onion mixture, dill and lemon juice to rice mixture and toss to combine. Taste and season with salt and pepper.
  • Step 5
    Serve the bean & dill rice with the salmon accompanied by the lemon wedges.

  • Low sodium
  • Low sugar


  • 2368 kj


  • 16g

    Fat Total

  • 4g

    Saturated Fat

  • 3g


  • 37g


  • 81mg


  • 60.83mg


  • 2g

    Carbs (sugar)

  • 65g

    Carbs (total)

All nutrition values are per serve


For the kids: salmon & bean rice – flake the salmon and remove any bones. Toss with the rice.

  • Author: Alison Turner
  • Publication: Australian Good Taste



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