Mediterranean Salmon Lemon Rice: A 30-Minute Meal
By Lucas Morgan
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
Toasting rice in olive oil before broth enhances its nutty flavor․ Lemon peel and juice and dill are typically added after cooking․ I make salmon lemon rice in about 30 minutes as part of a meal that includes flaky fish and cold toppings and doesn't require an oven․
I cook the garlic for 30 seconds and the rice for 1 to 2 minutes‚ stirring․ The oil-coated rice has a nutlike flavor․ I add stock and cook covered over low heat until the rice is tender․ Serve‚ fluffed with a fork․
Season both sides of the salmon fillets while the rice cooks․ Cook in a large skillet over medium-high heat for 4 to 6 minutes per side‚ depending on the thickness of the fillets․ Salmon is ready when it can be flaked with a fork․ Be careful not to overcook‚ as the salmon will become dry․
Place the salmon on top of the rice and other toppings‚ including cherry tomatoes‚ cucumbers‚ Kalamata olives‚ feta cheese‚ and red onions․ The fish and other toppings will vary in temperature․ I serve a green salad alongside these dishes․ Alternatively‚ I might serve steamed asparagus as a warm vegetable side dish․ You can garnish the rice and other toppings with fresh parsley or mint․ Tzatziki sauce is an option for use as a topping or dip․
Why you'll love this recipe
- Olive oil on the bread gives the rice a nutty taste that pairs well with the lemon flavor․
- Dry fillets can be cooked in an ungreased hot pan without other cooking tools and will readily absorb spices and other flavorings․
- Cooking by thickness prevents the center of the meat from cooking too long, Fork testing is easy to do and understand․
- Fresh dill and lemon juice are added to the dish after cooking to maintain color and flavor contrast with hot rice․
- Covered simmering cooks the rice while the salmon is cooking, Both can be served at the same time․
- Fluffing with a fork separates cooked grains before adding lemon juice and dill․
Ingredients
- •1 ½ cups long-grain white rice (rinsed)
- •3 cups chicken or vegetable broth
- •1 large lemon (zested and juiced)
- •¼ cup fresh dill (chopped)
- •3 tbsp olive oil (divided)
- •2 cloves garlic (minced)
- •4 fillets salmon (skinless, about 6 oz each)
- •1 tsp dried oregano
- •½ tsp dried thyme
- •½ tsp garlic powder
- •½ tsp salt (to taste)
- •¼ tsp black pepper (to taste)
- •1 cup cherry tomatoes (halved)
- •½ cup cucumber (diced)
- •¼ cup Kalamata olives (halved)
- •¼ cup feta cheese (crumbled)
- •¼ cup red onion (thinly sliced)
Instructions
- 1
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
- 2
Add the minced garlic and sauté for about 30 seconds until fragrant.
- 3
Add the rinsed rice and toast for 1-2 minutes, stirring constantly.
- 4
Pour in the broth, bring it to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, until the liquid is absorbed and the rice is tender.
- 5
Pat the salmon fillets dry with a paper towel while the rice simmers.
- 6
Mix the oregano, thyme, garlic powder, salt, and black pepper in a small bowl.
- 7
Brush the salmon with olive oil and season both sides with the herb mixture.
- 8
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 9
Cook the salmon for 4-6 minutes per side, depending on thickness, until it flakes easily with a fork.
- 10
Fluff the cooked rice with a fork.
- 11
Stir the lemon zest, lemon juice, and chopped dill into the rice, then season with salt and pepper to taste.
- 12
Spoon the lemon rice into bowls and top each portion with a salmon fillet.
- 13
Garnish with cherry tomatoes, cucumber, Kalamata olives, feta cheese, and red onion, then serve immediately.
FAQ
Nutrition (per serving)
Calories
580
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