Salmon, Mushroom & Tomato Bake with Caper-Parsley Gremolata over Rice

Directions

1. Rinse the rice in a colander under cold water, then transfer to a small saucepan. Add water and bring to a boil over high heat.
2. While the rice cooks, pat the salmon dry and set it on one half of a baking sheet; drizzle with oil and season the top with a pinch of salt.
3. Arrange the mushrooms and grape tomatoes on the other half of the sheet; drizzle with oil, sprinkle with Italian seasoning and salt, and toss to coat evenly.
4. Place the sheet in a hot oven and bake, stirring the vegetables halfway, until the salmon is just cooked and the veggies are tender, about 12–15 minutes.
5. As the rice finishes, finely chop the parsley leaves and place them in a small bowl. Squeeze in the lemon juice from half a lemon and set aside.
6. Peel and mince the shallot, then add it to the parsley along with minced capers, a drizzle of oil, garlic powder, and a pinch of salt. Stir to form the gremolata.
7. When the rice is fluffy and the salmon is opaque, plate by dividing the rice and vegetables among bowls or plates, top the salmon with the gremolata, and serve together.