Description
A convenient and wholesome one-pot dish featuring tender salmon fillets cooked with seasoned rice and vegetables, making it a complete and flavorful meal.
Ingredients
Units
Scale
- 4 salmon fillets (about 6 oz each)
- 1 cup long grain rice (e.g., basmati or jasmine)
- 2 1/4 cups low-sodium chicken or vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1/2 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Season the salmon fillets with salt, pepper, and paprika. Set aside.
- In a large pot or deep skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
- Add garlic and sauté for another 30 seconds.
- Stir in the rice, thyme, salt, and pepper, cooking for 1 minute to toast the rice slightly.
- Pour in the broth and bring to a gentle boil. Stir in peas and carrots.
- Place the salmon fillets on top of the rice. Cover with a lid, reduce heat to low, and simmer for 18-20 minutes, or until the rice is tender and salmon is cooked through.
- Remove from heat and let sit, covered, for 5 minutes.
- Drizzle lemon juice over the salmon and rice, garnish with parsley, and serve warm.
Notes
- Use skinless salmon fillets for easier cooking in one pot.
- Add a dash of chili flakes for a spicier version.
- Can be made with brown rice—just adjust the cooking time and liquid accordingly.
Nutrition
- Serving Size: 1 salmon fillet with rice
- Calories: 390
- Sugar: 3g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg