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1. Rinse the rice under cold water until the water runs mostly clear, then drain well.
1.5 cup long-grain white rice,
2.5 cup water
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2. Bring the water to a boil in a saucepan, stir in the rice and a pinch of salt taken from the measured salt, reduce to a low simmer, cover, and cook until the water is mostly absorbed but the grains are still slightly underdone, about 8 to 10 minutes. Remove from heat and keep covered.
1.5 tsp salt,
2.5 cup water
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3. While the rice cooks, preheat the oven to 375 F and lightly grease a large baking dish with a little olive oil taken from the measured olive oil.
1 tbsp olive oil
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4. Cut the broccoli into small bite-size florets if not already prepped. Finely chop the onion and mince the garlic.
4 cup broccoli florets,
1 piece yellow onion,
4 clove garlic
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5. Pat the salmon dry with paper towels and cut into large bite-size chunks, then season all over with some of the measured salt, black pepper, garlic powder, and lemon zest.
600 g salmon fillet (skinless),
1.5 tsp salt,
1 tsp black pepper,
0.5 tsp garlic powder,
1 tsp lemon zest
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6. Heat the remaining olive oil and half of the butter in a large skillet over medium heat. Add the onion and cook, stirring, until softened and lightly golden, about 5 to 7 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
1 piece yellow onion,
4 clove garlic,
1.5 tbsp unsalted butter,
1 tbsp olive oil
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7. Sprinkle the flour over the onion mixture and stir continuously to make a paste, cooking for about 1 to 2 minutes until it smells nutty but not burnt.
3 tbsp all-purpose flour
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8. Slowly whisk in the milk followed by the chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer and cook, stirring, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
3 cup whole milk,
1 cup low-sodium chicken broth
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9. Turn off the heat and stir in most of the Parmesan cheese, reserving a good handful for topping. Add the remaining butter, remaining salt, black pepper, garlic powder, and lemon juice, then taste and adjust seasoning if needed.
1.5 tbsp unsalted butter,
1.5 cup Parmesan cheese (finely grated),
1.5 tsp salt,
1 tsp black pepper,
0.5 tsp garlic powder,
2 tbsp lemon juice
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10. Fluff the par-cooked rice with a fork and spread it in an even layer over the bottom of the greased baking dish.
1.5 cup long-grain white rice
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11. Scatter the broccoli florets evenly over the rice, then arrange the seasoned salmon pieces on top in a single layer.
600 g salmon fillet (skinless),
4 cup broccoli florets
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12. Pour the warm garlic Parmesan sauce evenly over the salmon, broccoli, and rice, gently shaking the dish so the sauce seeps down through the layers.
1 piece yellow onion,
4 clove garlic,
3 tbsp unsalted butter,
3 tbsp all-purpose flour,
3 cup whole milk,
1 cup low-sodium chicken broth,
1.5 cup Parmesan cheese (finely grated),
1.5 tsp salt,
1 tsp black pepper,
0.5 tsp garlic powder,
2 tbsp lemon juice
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13. Sprinkle the reserved Parmesan cheese evenly over the top and dust lightly with paprika if using.
1.5 cup Parmesan cheese (finely grated),
0.5 tsp paprika (optional, for color)
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14. Cover the baking dish tightly with foil and bake until the sauce is bubbly and the salmon is just cooked through, about 18 to 20 minutes. Remove the foil and continue baking until the top is lightly golden, about 8 to 10 minutes more.
600 g salmon fillet (skinless),
1.5 cup Parmesan cheese (finely grated)
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15. Let the bake rest for 5 to 10 minutes, then sprinkle with chopped parsley before serving warm.
0.2 cup fresh parsley (chopped, optional garnish)
By andre