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One-Pan Salmon and Rice Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop, One-Pan

Description

This One Pot Salmon and Rice dish is a flavorful and healthy meal that’s ready in just 40 minutes! Tender salmon fillets are seared and then simmered with fluffy rice, colorful bell peppers, and aromatic spices. It’s a simple and satisfying recipe that’s perfect for a weeknight dinner.

Ingredients

Units Scale
  • 4 salmon fillets
  • 1 teaspoon seasoning salt
  • 3 tablespoons olive oil, divided
  • 1 large onion, finely diced
  • 1 medium green bell pepper, finely diced
  • 1 medium red bell pepper, finely diced
  • 3 cloves garlic, minced
  • 1 chicken bouillon cube
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • Salt and black pepper, to taste
  • 1 1/2 cups long-grain white rice, rinsed
  • 3 cups low-sodium chicken broth (or vegetable broth)
  • 1 lemon, zested and juiced
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Season and Sear Salmon: Season salmon fillets with seasoning salt. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear salmon for 2-3 minutes per side, or until lightly browned. Remove salmon and set aside.
  2. Sauté Vegetables: Reduce heat to medium and add remaining olive oil to the skillet. Sauté onion and bell peppers until softened. Add garlic and cook until fragrant.
  3. Add Rice and Spices: Stir in rinsed rice, chicken bouillon cube, paprika, turmeric, salt, and pepper. Cook for a couple of minutes to toast the rice.
  4. Simmer with Broth: Pour in chicken or vegetable broth and add lemon zest. Bring to a simmer.
  5. Cook Salmon and Rice: Gently place seared salmon fillets on top of the rice. Cover and cook over low heat for 18-20 minutes, or until rice is cooked through and salmon is flaky.
  6. Finish and Serve: Drizzle lemon juice over the salmon and rice. Adjust seasoning if needed. Garnish with chopped parsley and serve warm.

Notes

  • Adjust the amount of spices to your liking.
  • Use long-grain rice for best results.
  • You can leave the skin on the salmon during cooking.
  • Add extra vegetables like peas, carrots, or spinach for more nutrition.
  • Use high-quality broth for a richer flavor.

Nutrition

  • Serving Size: ¼ of recipe
  • Calories: 500
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 25g
  • Saturated Fat: 4g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 80mg

Find it online: https://emilyquickdinners.com/one-pan-salmon-and-rice-recipe/