Greek Lemon Salmon, Potato & Rice Bake

This Greek Lemon Salmon, Potato & Rice Bake is an easy one-pan dinner loaded with bright Mediterranean flavor. Golden potato wedges are roasted first with extra-virgin olive oil, lemon, garlic, and oregano until they begin to caramelize around the edges. Basmati rice and broth are added to the same pan, then everything is topped with juicy salmon seasoned with plenty of garlic, lemon, and oregano. The potatoes finish cooking alongside the fluffy, flavorful rice while the salmon stays tender and juicy. Finish the whole pan with fresh lemon, dill or parsley, and a generous drizzle of good olive oil for a simple Greek-inspired dinner that's beautiful enough for company but easy enough for a weeknight.

📝 Ingredients

• 1 pound Yukon Gold potatoes, cut into wedges
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• Freshly cracked black pepper, to taste
• 2 cups basmati rice, rinsed very well and drained
• 4 cups boiling chicken broth or water
• 1 teaspoon salt, or to taste
• Freshly cracked black pepper, to taste
• 1 teaspoon dried oregano
• 2 tablespoons finely chopped fresh dill
• 4 salmon fillets, about 6 ounces each
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 4 garlic cloves, grated or finely minced
• Zest of 1 lemon (optional)
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• Freshly cracked black pepper, to taste
• 1/4 teaspoon crushed red pepper flakes, optional
• Freshly squeezed lemon juice
• Chopped fresh dill or parsley
• Extra-virgin olive oil
• Crumbled feta cheese, optional
• Lemon wedges, for serving

👨‍🍳 Instructions

1. 1Preheat the oven to 425°F.
2. 2Roast the PotatoesAdd the potato wedges to a 9x13-inch baking dish. Drizzle with the olive oil and lemon juice and season with oregano, salt, and plenty of freshly cracked black pepper. Toss everything together until the potatoes are well coated.
3. 3Arrange the potatoes in a single layer, leaving a little space between them when possible.
4. 4Roast, uncovered, for 20–25 minutes, or until the potatoes are beginning to soften and develop golden, caramelized edges. They do not need to be completely cooked at this point because they will continue cooking with the rice.
5. 5Add the RiceCarefully remove the baking dish from the oven.
6. 6Add the rinsed and drained basmati rice around the potatoes. Sprinkle with salt, pepper, oregano, and fresh dill.
7. 7Pour the boiling chicken broth over the rice. Gently move the rice around with a spoon so that it is evenly distributed throughout the baking dish without disturbing the potatoes too much.
8. 8Cover the baking dish very tightly with foil. This is important because the trapped steam cooks the rice.
9. 9Return to the oven and bake for 15 minutes.
10. 10Season the SalmonWhile the rice begins cooking, combine the olive oil, lemon juice, garlic, lemon zest, oregano, Dijon mustard, salt, black pepper, and crushed red pepper flakes in a small bowl.
11. 11Pat the salmon fillets dry and spoon the lemon-garlic mixture generously over the top of each piece.
12. 12Add the SalmonCarefully remove the baking dish from the oven and remove the foil.
13. 13Nestle the salmon fillets over the partially cooked rice and potatoes.
14. 14Cover the baking dish tightly with the foil again and return it to the oven.
15. 15Bake for 15–20 minutes, or until the salmon is cooked to your liking, the rice is fluffy and tender, and the potatoes are completely cooked through.
16. 16For a little extra color on the salmon, remove the foil during the final few minutes of cooking or place the pan briefly under the broiler. Keep a close eye on it so the salmon does not overcook.
17. 17Finish & ServeAllow the dish to rest for about 5 minutes before serving.
18. 18Squeeze plenty of fresh lemon juice over the salmon, potatoes, and rice. Sprinkle with fresh dill or parsley and drizzle with a little extra-virgin olive oil.
19. 19Serve with lemon wedges and, if desired, crumbled feta cheese.