Prep time 15 min.

Cook time 35 min.


3 plum tomatoes, each cut into 8 wedges, then in half 

1 red bell pepper, cut into 1-inch pieces

1 medium onion, cut into 8 wedges, layers separated

1 zucchini, quartered lengthwise, then cut into 1-inch pieces

4 cloves garlic, peeled

1 Tbsp. and 1 1/2 tsp. canola oil, divided

1 1/2 lb. salmon fillet, cut into 4 pieces

1 tsp. dried thyme 

Salt and black pepper, to taste

2 cups College Inn® Vegetable Broth

1 cup uncooked white rice

1/4 cup chopped fresh basil


  1. Preheat oven to 425° F.

  2. Arrange vegetables on a foil-lined baking sheet and sprinkle with 1 Tbsp. oil; bake 12 minutes.

  3. After vegetables have roasted 12 minutes, place salmon, skin-side-down, on another foil-lined baking sheet. Brush with remaining 1 ½ tsp. oil, sprinkle with thyme and season to taste with salt and black pepper, if desired. Bake about 14 minutes or until salmon begins to flake with a fork. Stir vegetables when placing salmon in oven.

  4. Meanwhile, bring broth to a boil in a large saucepan over high heat. Stir in rice and reduce heat to medium-low. Cover and cook 15 minutes or until water is absorbed. Stir in the roasted vegetables and basil. Season to taste with salt and pepper, if desired. Serve with salmon.

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