Ingredients
4 salmon fillets (6 oz each)
1.5 cups Jasmine rice, rinsed
2.5 cups low-sodium chicken or vegetable broth
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon juice
2 green onions, sliced
Fresh dill for garnish
Instructions
Step 1: Season salmon fillets with salt and pepper. In a large deep skillet, heat olive oil over medium-high heat. Sear salmon for 2-3 minutes per side until golden but not fully cooked. Remove and set aside.
Step 2: In the same skillet, add garlic and ginger. Sauté for 1 minute until fragrant. Add the rinsed rice and stir to coat in the oils, toasting for about 1 minute.
Step 3: Pour in the broth and lemon juice. Bring to a boil, then reduce heat to low. Cover and simmer for 12 minutes.
Step 4: Carefully place the seared salmon fillets on top of the rice. Cover again and cook for an additional 6-8 minutes, or until the rice is tender and the salmon flakes easily with a fork.
Step 5: Remove from heat and let it sit covered for 5 minutes. Fluff the rice around the salmon, garnish with green onions and dill, and serve.
Notes
Ensure you rinse the rice thoroughly to avoid a sticky texture. You can add spinach or peas in the last 5 minutes for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Healthy Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with rice
- Calories: 540
- Sugar: 1g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 85mg
Keywords: one pot salmon and rice, healthy salmon recipe, easy weeknight dinner, salmon and rice
