Healthy One Pot Salmon and Rice (35-Minutes)

Cooking dinner on busy weeknights can feel overwhelming, but it doesn’t have to be!

With this one pot salmon and rice recipe, you can whip up a delicious, wholesome meal in 35 minutes – all in one pan.

No need for endless cleanup or complicated steps!

This dish combines tender, flaky salmon with perfectly seasoned rice for a dinner that’s as satisfying as it is simple.

Ready to revolutionize your weeknight meals?

Let’s dive in!

Why You’ll Love This One Pot Salmon and Rice Recipe

• Minimal cleanup: Just one pot to wash, saving you time and effort.
• Balanced and nutritious: Packed with protein, healthy fats, and fiber.
• Customizable: Tailor it with your favorite veggies and seasonings.
• Perfect for all skill levels: Easy enough for beginners yet flavorful enough to impress guests.

Ingredients You’ll Need

Here’s what you’ll need to make this quick and easy recipe:

For the Main Dish:

• Salmon fillets: Fresh or frozen (thawed) skin-on fillets work best.
• Rice: Long-grain white rice, jasmine, or basmati for a light, fluffy texture.
• Broth: Chicken, vegetable, or seafood broth to infuse the rice with flavor.
• Olive oil: For searing the salmon and sautéing aromatics.
• Garlic: Freshly minced for depth of flavor.
• Onion: Diced, for a sweet and savory base.

Seasonings and Add-Ins:

• Lemon zest and juice: Adds a bright, zesty finish.
• Paprika and black pepper: For a touch of warmth and spice.
• Fresh dill or parsley: Optional garnish for added freshness.

Step-by-Step Instructions

1. Prepare the Salmon

• Season the salmon fillets with salt, pepper, and a pinch of paprika. Set aside.

2. Sauté the Aromatics

• Heat olive oil in a large, deep skillet or pot over medium heat.
• Add diced onion and garlic, cooking until fragrant and translucent (about 2-3 minutes).

3. Toast the Rice

• Stir in the rice and toast it for 1-2 minutes, allowing it to absorb the flavors of the aromatics.

4. Add Broth and Simmer

• Pour in the broth, bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes.

5. Cook the Salmon

• Nestle the salmon fillets skin-side down on top of the rice. Cover and cook for an additional 8-10 minutes until the salmon is tender and flaky and the rice is fully cooked.

6. Finish with Lemon and Herbs

• Squeeze fresh lemon juice over the salmon and rice. Garnish with chopped dill or parsley before serving.

Variations and Substitutions

• Rice alternatives: Swap white rice for brown rice, quinoa, or cauliflower rice.
• Veggie add-ins: Stir in spinach, cherry tomatoes, or diced bell peppers for added nutrients.
• Different proteins: Use cod, trout, or even chicken thighs if salmon isn’t your favorite.
• Spice it up: Add chili flakes or Cajun seasoning for a bolder flavor.

Serving Suggestions

This one pot salmon and rice dish pairs beautifully with:

• A crisp side salad with a tangy vinaigrette.
• Roasted vegetables like asparagus, broccoli, or Brussels sprouts.
• A refreshing glass of white wine, such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Tips

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm gently in the microwave or on the stovetop with a splash of broth to prevent dryness.
• Freezing: While rice freezes well, salmon is best enjoyed fresh. If freezing, store separately and consume within 1 month.

FAQ’s

Can I use frozen salmon?

Yes! Just make sure to thaw it completely and pat it dry before cooking.

What type of rice works best?

Long-grain white rice, jasmine, or basmati are ideal for this recipe. Avoid instant rice, as it may become mushy.

Can I make this in an Instant Pot?

Absolutely! Use the sauté function for the aromatics, then cook the rice and salmon on manual for 5 minutes, followed by a quick release.