Description
This One-Pan Salmon and Rice Recipe is a simple and flavorful dish that combines perfectly cooked salmon with seasoned rice for a delicious and satisfying meal. With minimal prep and easy cleanup, it’s ideal for busy weeknights.
Ingredients
Scale
Salmon:
- 4 skin-on salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Rice:
- 1 cup long-grain white rice
- 2 1/4 cups low-sodium chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1/2 cup shredded carrots
Additional:
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Season the salmon: Season the salmon fillets with olive oil, salt, pepper, garlic powder, and paprika. Set aside.
- Prepare the rice: In a large oven-safe skillet or baking dish, combine the rice, chicken broth, chopped onion, garlic, peas, and shredded carrots. Stir to mix evenly.
- Add the salmon: Place the seasoned salmon fillets on top of the rice mixture. Cover tightly with foil.
- Bake: Bake for 25 minutes, then uncover and bake for an additional 10–15 minutes, or until the rice is tender and the salmon is cooked through.
- Finish and serve: Remove from the oven, drizzle with lemon juice, and garnish with chopped parsley before serving.
Notes
- You can substitute vegetable broth for a pescatarian version.
- Add a pinch of red pepper flakes for extra heat.
- Brown rice can be used, but increase liquid and cook time accordingly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with rice
- Calories: 520
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 90 mg
