These glazed salmon fillets are already seasoned and ready to heat through, so dinner comes together in under twenty minutes. A bed of rice catches the glaze and rounds out the plate with minimal effort on a tired weeknight.

Serves 2. 20 minutes, 8 at the stove.

About 670 calories a serving, 22 g protein, 120 g carbohydrate, 9 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 1/2 cups water to a boil in a small pot, add 3/4 cup rice and a pinch of salt, stir once, and cover. Reduce heat to low and set a timer for 15 minutes.15 min
2. While the rice cooks, preheat your oven to 400°F [200°C]. Place the two salmon fillets skin side down on a sheet of foil on a small baking sheet, cover loosely with another sheet of foil, and set a timer for 6 minutes.6 min
3. When the rice timer sounds, let it sit covered off heat for 2 minutes to steam. When the salmon timer sounds, check that the flesh flakes easily at the thickest part; if not, cover and cook another 1 to 2 minutes.

Note The salmon is ready to eat as-is; no additional seasoning needed. Leftovers keep covered in the fridge for two days and are good cold with a squeeze of lime or lemon. Serve alongside a simple green salad or steamed bok choy to balance the richness of the glaze.