Ingredients

• 1 cup long-grain rice, rinsed
• 1 small onion, finely chopped
• 3 cloves garlic, minced, divided
• 4 tbsp unsalted butter (2 tbsp melted, 2 tbsp softened)
• 2 spring onions (scallions), sliced
• 1 tsp fine salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 2 cups chicken stock
• 4 skinless salmon fillets (about 600 g)
• 1 lemon (zest and 1 tbsp juice)

Steps

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a bowl, combine {{long-grain rice:1 cup}}, {{onion:1 small, finely chopped}}, {{garlic:2 cloves, minced}}, {{unsalted butter:2 tbsp melted}}, {{spring onions:2, sliced}}, {{fine salt:1 tsp}}, {{black pepper:1/2 tsp}}, and {{chicken stock:2 cups}}; stir to combine.
3. Pour the mixture into the prepared baking dish and bake for 30 minutes.
4. Meanwhile, make lemon-garlic butter by mixing {{unsalted butter:2 tbsp softened}}, {{garlic:1 clove, minced}}, and {{lemon:zest and 1 tbsp juice}}; season with {{fine salt:a pinch}} and {{black pepper:a pinch}}.
5. Remove the dish, fluff the rice, then lay {{salmon fillets:4 fillets}} on top. Season fish with {{fine salt:to taste}} and {{black pepper:to taste}}, and spread the lemon-garlic butter over the salmon.
6. Return to the oven and bake 10–12 minutes, until the salmon flakes easily and the rice is tender. Rest 5 minutes before serving; garnish with extra {{spring onions:to taste}} if desired.