One Pot Salmon And Rice
This One Pot Salmon and Rice is a true winner for those busy nights. It combines succulent salmon with flavorful, perfectly cooked rice, all infused with the aromas of garlic, bell peppers, and a hint of lemon. Quick to prepare and even easier to clean up.
Servings: 4
Calories: 483kcal
Ingredients
- 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 cube chicken bouillon
- 1 teaspoon paprika
- 1 teaspoon turmeric
- salt and pepper to taste
- 1½ cups long grain rice rinsed
- 3 cups chicken broth low sodium, or vegetable broth
- 1 lemon zest and juice
- 1 tablespoon fresh parsley for garnish
Instructions
- Start by seasoning the salmon fillets with seasoning salt on both sides.
- In a large skillet, heat 1 tablespoons of olive oil over medium-high heat. Place the salmon fillets skin-side down (if they have skin) and sear for about 2-3 minutes per side, just to get a nice color. Remove the salmon from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add an additional 2 tablespoons of olive oil. Add the chopped onion, bell peppers and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the rinsed rice, chicken bouillon, paprika, turmeric, salt and pepper to the skillet and stir for a couple of minutes to lightly toast it.
- Pour in the chicken or vegetable broth, and add lemon zest. Bring the mixture to a simmer.
- Gently place the seared salmon fillets on top of the rice. Cover the skillet with a lid and let it cook over low heat for about 18-20 minutes, or until the rice is cooked through and the salmon is flaky.
- Once everything is cooked, drizzle lemon juice over the salmon and rice. Check for seasoning and adjust if needed.
- Sprinkle chopped parsley and/or lemon wedges over the dish and serve warm.
Video
Notes
- Adjust Spice Levels: Feel free to tweak the amount of seasoning to suit your taste. If you like it spicier, add a pinch of red pepper flakes or a bit more paprika.
- Choosing the Right Rice: Stick to long grain rice for the best results. Short grain or instant rice may become too mushy in this cooking process.
- Salmon Skin: If your salmon fillets have skin, you can leave it on for cooking; it helps keep the salmon moist. It easily peels off after cooking if you prefer not to eat it.
- Vegetable Variations: This recipe is versatile. Add vegetables like peas, carrots, or spinach for extra nutrition and color.
- Broth for Flavor: Use a good quality chicken or vegetable broth for more depth of flavor. Low sodium broth is a healthier option and lets you control the saltiness better.
Nutrition
Serving: 1serving | Calories: 483kcal | Carbohydrates: 29g | Protein: 40g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 94mg | Sodium: 717mg | Potassium: 1252mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1447IU | Vitamin C: 81mg | Calcium: 62mg | Iron: 3mg