Fresh salmon topped with a homemade sweet and savory marinade consisting of fresh ginger, garlic, soy sauce, and apricot preserves. Served with a side of quick rice pilaf with dried apricots, slivered almonds, and fresh thyme, and roasted carrots.

Fresh salmon topped with a homemade sweet and savory marinade consisting of fresh ginger, garlic, soy sauce, and apricot preserves. Served with a side of quick rice pilaf with dried apricots, slivered almonds, and fresh thyme, and roasted carrots.

This post is sponsored by Sprouts Farmers Market. Thank you for supporting brands that make Zen & Spice possible! 

Happy Friday! Tomorrow is February 1st, which kicks off American Heart Month. It’s a month-long reminder to take care of ourselves and take steps to improve our heart health. I actually worked at a heart hospital here in Dallas for almost three years so heart health is something near and dear to me! It’s so important to keep tabs on your numbers (cholesterol, triglycerides, blood pressure), stay active, and choose heart-healthy foods. 

Heart-healthy generally means a plate full of fruits and vegetables, high fiber, lower sodium, and good for you fats such as olive oil, nuts and seeds, and fresh seafood. I love to shop for my produce and seafood at Sprouts Farmers Market because they always have the best-looking fruits and veggies, and great deals on fish! It’s a one-stop-shop for this meal, as you can get everything you need: salmon, carrots, fresh thyme, apricots, rice, and the marinade ingredients. 

Fresh salmon topped with a homemade sweet and savory marinade consisting of fresh ginger, garlic, soy sauce, and apricot preserves. Served with a side of quick rice pilaf with dried apricots, slivered almonds, and fresh thyme, and roasted carrots.

This marinade is so delicious you could eat it with a spoon. It’s made up of apricot preserves, soy sauce, lime juice, fresh ginger, and garlic. It’s sweet and lightly salty and pairs perfectly with the flaky salmon. You’ll want to let the salmon marinate for at least 30 minutes to let the flavors infuse. Salmon is full of omega-3 fatty acids, which are anti-inflammatory (meaning they reduce inflammation in the body). They can lower your triglycerides, lower blood pressure, and reduce your risk of strokes and heart failure. Try to eat two servings of fish a week to get in that good omega-3! With this marinade recipe, you’ll have no problem getting in a serving! 

Fresh salmon topped with a homemade sweet and savory marinade consisting of fresh ginger, garlic, soy sauce, and apricot preserves. Served with a side of quick rice pilaf with dried apricots, slivered almonds, and fresh thyme, and roasted carrots.

While the salmon is marinating, you can get started on the rice pilaf. You’ll sautee onions in olive oil until they soften, then add the rice and toast it for a few minutes. Then, add the diced apricots, slivered almonds, and broth. It will all simmer together while the rice cooks, infusing it with delicious flavor! Once the rice is done, fluff it with a fork and fold in the fresh thyme. Sprouts has a really awesome selection of fresh herbs, even in the middle of winter! Fresh herbs are a great way to add flavor to a dish without adding salt. If you’re really looking to lower the sodium count in this dish, use low sodium broth. The dried apricots are high in fiber, and the slivered almonds are another source of fiber and heart-healthy fats. 

Fresh salmon topped with a homemade sweet and savory marinade consisting of fresh ginger, garlic, soy sauce, and apricot preserves. Served with a side of quick rice pilaf with dried apricots, slivered almonds, and fresh thyme, and roasted carrots.

Here’s the recipe for Apricot Ginger Salmon with Almond & Thyme Rice Pilaf:

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Apricot Ginger Salmon with Almond & Thyme Rice Pilaf


  • Author: Emily Weeks, RDN, LD
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4 1x

Description

Fresh salmon topped with a homemade sweet and savory marinade consisting of fresh ginger, garlic, soy sauce, and apricot preserves. Served with a side of quick rice pilaf with dried apricots, slivered almonds, and fresh thyme, and roasted carrots.


Scale

Ingredients

Apricot Ginger Marinade:

  • ¼ cup apricot preserves
  • 1 Tbsp. light soy sauce
  • 1 Tbsp. lime juice (about one large lime)
  • 1-inch piece of fresh ginger, peeled and minced
  • 2 cloves of garlic, minced

Apricot, Almond & Thyme Pilaf:

  • 2 Tbsp. olive oil
  • 1 yellow onion, minced
  • 1 cup uncooked Basmati rice
  • ½ cup chopped dried apricots
  • ¼ cup slivered almonds
  • 2 cups chicken broth
  • ½ package of fresh thyme leaves, stems removed
  • 4 fillets of fresh salmon
  • 16 small carrots, peeled
  • 1 Tbsp. Avocado oil
  • ¼ tsp salt
  • 1/8 tsp pepper

Instructions

  1. In a small bowl, whisk together the apricot preserves, soy sauce, lime juice, ginger, and garlic.
  2. In a large baking dish, place the salmon fillets side by side. Pour the marinade over the salmon and let marinate at room temperature for 30 minutes.
  3. Preheat your oven to 400 degrees Fahrenheit.
  4. Meanwhile, heat a medium saucepan over medium heat. Add the olive oil and onion. Cook until onion softens, 3-5 minutes. Add the rice and stir, letting the rice absorb some of the oil for 1-2 minutes. Add the apricots, almonds, and broth. Bring liquid to a boil, then stir once, cover and reduce heat to a low. Simmer for 15 minutes, or until the broth is absorbed.
  5. Toss the carrots in the avocado oil and season with salt and pepper. Place on a baking sheet and bake for 20-30 minutes, until carrots are fork tender.
  6. Once salmon is done marinating, place baking dish in the oven. Bake for 20-25 minutes, or until salmon is flaky and the internal temperature is 145 degrees Fahrenheit.
  7. Once the rice is done, stir in the fresh thyme leaves. Taste and season with salt and pepper if needed.
  8. To serve, divide the rice, carrots, and salmon between plates.

Fresh salmon topped with a homemade sweet and savory marinade consisting of fresh ginger, garlic, soy sauce, and apricot preserves. Served with a side of quick rice pilaf with dried apricots, slivered almonds, and fresh thyme, and roasted carrots.