Description
A delicious and easy one-pan meal featuring perfectly seared salmon atop flavorful, spiced rice infused with bell peppers, garlic, and lemon. This recipe is ideal for a wholesome, comforting dinner that combines protein and grains in a single skillet, minimizing cleanup while maximizing taste.
Ingredients
Scale
Salmon
- 4 salmon fillets
- 1 teaspoon seasoning salt
- 1 tablespoon olive oil
Vegetables and Flavorings
- 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)
- 2 tablespoons olive oil (divided, 1 used for vegetables)
Instructions
- Season and Sear Salmon: Season salmon fillets evenly with seasoning salt. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the salmon for 2-3 minutes on each side until lightly browned but not fully cooked. Remove the salmon from the skillet and set aside.
- Sauté Vegetables: Lower the heat to medium. Add the remaining 2 tablespoons of olive oil to the same skillet. Add the finely diced onion and both green and red bell peppers. Cook until the vegetables are softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Rice and Spices: Stir in the rinsed rice, crumbled chicken bouillon cube, paprika, turmeric, salt, and black pepper. Toast the rice with the spices and vegetables for 2 minutes while stirring frequently to enhance flavor.
- Simmer with Broth: Pour in the low-sodium chicken or vegetable broth and add 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 rice and vegetable mixture. Cover the skillet with a lid and reduce heat to low. Cook for 18-20 minutes or 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 with additional salt and pepper if needed. Garnish with chopped fresh parsley. Serve warm directly from the skillet for a comforting one-pan meal.
Notes
- You can substitute chicken bouillon cube with vegetable bouillon for a vegetarian-friendly version.
- Make sure to rinse the rice thoroughly to prevent it from becoming sticky.
- Use a tight-fitting lid to ensure even cooking and prevent moisture from escaping.
- For a spicier kick, add a pinch of cayenne pepper or chili flakes with the paprika.
- Let the salmon rest for a couple of minutes after cooking for juicier results.
