Description
This One-Pan Salmon and Rice recipe is a convenient and flavorful meal that combines tender salmon fillets with aromatic rice, cooked together in a single pan for easy cleanup. The dish is seasoned with zesty lemon and fragrant dill, making it a fresh and satisfying option for a weeknight dinner.
Ingredients
Scale
Salmon:
- 4 salmon fillets (skin-on or skinless, about 6 oz each)
Rice:
- 1 cup long-grain white rice (uncooked)
- 2 1/4 cups chicken or vegetable broth
Seasonings:
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon dried dill or Italian seasoning
- Salt and pepper to taste
Optional:
- 1 cup fresh or frozen peas
- Lemon slices and fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté onions and rice: Heat olive oil in a large oven-safe skillet. Sauté onions until soft, then add garlic and rice, toasting for a couple of minutes.
- Add broth and seasonings: Pour in broth, lemon zest, lemon juice, seasoning, salt, and pepper. Bring to a simmer.
- Place salmon: Nestle salmon fillets on top of the rice, season, cover, and bake in the oven for 20–25 minutes.
- Optional peas: If using peas, stir them in during the last 5 minutes of cooking.
- Rest and garnish: Let the dish rest for 5 minutes after baking. Garnish with parsley and lemon slices before serving.
Notes
- You can substitute salmon with trout or cod.
- Include spinach or asparagus for added vegetables.
- For a crispier salmon top, uncover during the last 5 minutes of baking.
Nutrition
- Serving Size: 1 salmon fillet with rice
- Calories: 480
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 85mg
