Description
This One-Pan Salmon and Rice recipe combines tender, seared salmon fillets with a flavorful and aromatic rice cooked with bell peppers, onions, garlic, and spices. Made in a single skillet, it’s a simple yet impressive meal that’s perfect for a nutritious weeknight dinner.
Ingredients
Scale
Salmon
- 4 salmon fillets
- 1 teaspoon seasoning salt
- 3 tablespoons olive oil, divided
Vegetables and Aromatics
- 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 Seasoning
- 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)
Finishing Touches
- 1 lemon, zested and juiced
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Season and Sear Salmon: Season the salmon fillets evenly with seasoning salt. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear each fillet for 2-3 minutes per side until they develop a light golden-brown crust. Remove the salmon from the skillet and set aside to prevent overcooking.
- 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. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add Rice and Spices: Stir in the rinsed long-grain white rice along with the crumbled chicken bouillon cube, paprika, turmeric, salt, and black pepper. Toast the rice mixture by cooking it for 2-3 minutes, stirring frequently to ensure even coating and to develop flavor.
- Simmer with Broth: Pour in the low-sodium chicken or vegetable broth and add the lemon zest to the skillet. Bring the mixture to a gentle simmer while stirring to combine.
- Cook Salmon and Rice Together: Carefully nestle the seared salmon fillets on top of the rice. Cover the skillet with a tight-fitting lid and reduce the heat to low. Cook for 18-20 minutes, or until the rice is fully cooked and the salmon flakes easily with a fork.
- Finish and Serve: Remove the lid and drizzle the fresh lemon juice over the salmon and rice. Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped fresh parsley and serve warm, enjoying the bright, comforting flavors of this one-pan meal.
Notes
- Be sure to rinse the rice thoroughly to remove excess starch and prevent stickiness.
- If you prefer a vegetarian option, substitute the chicken broth with vegetable broth and omit the salmon or replace with firm tofu.
- Covering the skillet tightly during the cooking step ensures evenly cooked rice and moist salmon.
- Feel free to swap bell peppers for other vegetables like zucchini or peas depending on your preference.
- For a bit of extra heat, sprinkle some crushed red pepper flakes when adding the spices.
