Description
This One-Pan Salmon and Rice recipe is a flavorful, easy-to-make meal combining perfectly seared salmon fillets with a vibrant, spiced rice base cooked together in a single skillet. Infused with aromatic paprika, turmeric, and fresh lemon, it’s a convenient and wholesome dinner option serving four in just 40 minutes.
Ingredients
Scale
Salmon
- 4 salmon fillets
- 1 teaspoon seasoning salt
- 3 tablespoons olive oil, divided
Vegetables
- 1 large onion, finely diced
- 1 medium green bell pepper, finely diced
- 1 medium red bell pepper, finely diced
- 3 cloves garlic, minced
Rice and Seasonings
- 1 chicken bouillon cube
- 1 teaspoon paprika
- 1 teaspoon turmeric
- Salt and black pepper, to taste
- 1 ½ 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
- Season and Sear Salmon: Season salmon fillets evenly with seasoning salt. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the salmon fillets for 2-3 minutes on each side until lightly browned and partially cooked. Remove the salmon from the skillet and set aside.
- Sauté Vegetables: Lower the heat to medium and add the remaining 2 tablespoons of olive oil to the skillet. Add the finely diced onion, green bell pepper, and red bell pepper. Sauté until the vegetables soften, about 4-5 minutes. Add the minced garlic and cook until the garlic becomes fragrant, about 1 minute.
- Add Rice and Spices: Stir in the rinsed long-grain white rice, crumbled chicken bouillon cube, paprika, turmeric, salt, and freshly ground black pepper. Cook for 2-3 minutes, stirring frequently, to lightly toast the rice and blend flavors.
- Simmer with Broth: Pour in the low-sodium chicken or vegetable broth along with the lemon zest. Bring the mixture to a gentle simmer over medium heat.
- Cook Salmon and Rice: Carefully place the seared salmon fillets on top of the simmering rice and vegetables. Cover the skillet with a tight-fitting lid and reduce the heat to low. Allow the mixture to cook undisturbed for 18-20 minutes, until the rice is tender and the salmon flakes easily with a fork.
- Finish and Serve: Drizzle the fresh lemon juice over the salmon and rice. Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley and serve warm directly from the skillet.
Notes
- Rinsing the rice before cooking removes excess starch and prevents it from becoming too sticky.
- If you prefer a vegetarian version, substitute salmon with firm tofu and use vegetable broth.
- For added heat, sprinkle in some crushed red pepper flakes along with the paprika and turmeric.
- Make sure the skillet you use has a tight-fitting lid to properly steam the rice and salmon.
- Leftover salmon and rice keep well in the refrigerator for up to 2 days and can be reheated gently on the stovetop or microwave.
