Importance Score: 30 / 100 🔵
Quick & Flavorful One-Pan Lemon Herb Salmon and Rice Recipe
Preparing a nutritious and delicious dinner doesn’t have to be complicated. With the right recipe, even healthy meals can be exciting and straightforward. This simple yet flavorful one-pan lemon and herb salmon with rice offers a delightful and easy weeknight dinner solution. This recipe minimizes cleanup and ensures perfectly cooked, moist salmon.
Effortless Cooking with Maximum Flavor
This one-pan salmon and rice recipe is designed for ease and taste. The salmon gently poaches atop a bed of brown rice infused with bright lemon and aromatic fresh herbs. A luscious lemon-herb yogurt sauce adds an extra layer of flavor to this wholesome dish.
Ready in under ten minutes of prep time before cooking, this meal is both quick to assemble and beneficial for your health, containing approximately 418 calories and 31g of protein per serving. It’s an ideal choice for a satisfying and guilt-free dinner.
One-Pan Salmon and Rice with Lemon & Herbs: Recipe Instructions
Ingredients
For the Salmon and Rice:
- 4 salmon fillets
- 180g brown rice
- 480ml vegetable or chicken broth
- 225g asparagus spears
- 15g fresh herbs (parsley, dill, thyme, chives, basil, or your preferred mix)
- 1 lemon (use for juice and zest)
- 1 tbsp olive oil
- Salt and pepper to taste
For the Lemon-Herb Yogurt Sauce:
- 120g plain Greek yogurt
- 1 large shallot, minced
- Fresh herbs (from above list)
Equipment
- Large frying pan with lid
- Blender or immersion blender
Instructions
Getting Started:
- Prepare the Yogurt Sauce: In a blender, combine Greek yogurt, 2 teaspoons minced shallot (reserve from main shallot), 2 tablespoons lemon juice, 2 teaspoons lemon zest, and 2 tablespoons fresh herbs. Blend until smooth and set aside.
- Sauté Shallot and Toast Rice: Heat olive oil in a large frying pan over medium-high heat. Add the remaining minced shallot and sauté for about 3 minutes until softened and golden.
- Toast Rice: Add brown rice to the pan and toast for 2-3 minutes, stirring constantly until lightly golden. This step enhances the rice’s flavor.
- Add Stock and Lemon Juice: Pour vegetable or chicken stock and lemon juice into the pan with the rice. Stir to combine.
- Simmer Rice: Cover the pan with a lid, reduce heat to low, and simmer for 35 minutes, or until rice is almost cooked through. Ensure to reserve 2 tablespoons of lemon juice for the yogurt sauce if not already done.
Cooking Salmon and Asparagus:
- Prepare Salmon: Season salmon fillets with salt and pepper. Chop asparagus into bite-sized pieces.
- Poach Salmon: Once rice is nearly cooked, place salmon fillets on top of the rice. Add a few lemon slices over the salmon for extra flavor. Cover with lid and cook for 5 minutes.
- Add Asparagus: Add asparagus to the pan, cover again, and cook for another 5 minutes, or until asparagus is tender-crisp and salmon is fully cooked. If rice appears dry, add a splash more stock or water.
- Check for Doneness: Ensure vegetables are tender and salmon is cooked through (flakes easily with a fork). If needed, cook for a few more minutes.
Finishing and Serving:
- Final Touches: Stir in any remaining fresh herbs and a teaspoon of lemon zest. Season with additional salt and pepper to taste, if desired.
- Serve: Dish up the flavorful salmon and rice. Drizzle generously with the prepared lemon-herb yogurt sauce before serving.
Enjoy this delightful and healthy one-pan salmon and rice dinner!