Everyone has that comforting dish that brings back memories of family gatherings or weekend dinners. For me, it’s a delightful one pot salmon and rice.
Picture this: a warm summer evening, the sun setting low, the sound of laughter in the background, and an aromatic, colorful meal simmering away.
The beauty of this dish is its simplicity. It’s a perfect canvas for flavors and a great companion to a fresh salad or grilled vegetables.
Before diving into the dish itself, let me share my thoughts on what goes wonderfully with it. You can't go wrong with a crisp garden salad dressed in lemon vinaigrette. The sharpness of the lemon cuts through the richness of the salmon, creating a balanced bite.
Another fantastic option is grilled asparagus seasoned with olive oil and garlic. I’ve always felt that the bitterness of charred asparagus complements the smoothness of the salmon perfectly.
Finally, if you’re in the mood for something heartier, consider serving this dish alongside crusty bread. You can mop up any remaining juices—trust me, it’ll be worth it!
Now, let’s get to the heart of this.
One pot salmon and rice is an easy, flavorful dish that brings together tender salmon fillets and fluffy rice in a single pot.
The beauty of this dish is its convenience. It eliminates the need for multiple pots and pans, which makes cleanup a breeze!
Not to mention, the salmon absorbs all the savory flavors from the broth and spices, making each bite delicious.
Before we jump into making this dish, let’s check off our ingredient list:
- 1½ cups of long-grain rice (washed)
- 3 cups of low-sodium chicken broth or vegetable broth
- 4 pieces of salmon fillets
- 1 teaspoon of seasoned salt
- 3 tablespoons of olive oil (divided)
- 1 large onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 medium red bell pepper, finely chopped
- 3 garlic cloves, minced
- 1 chicken bouillon cube
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground turmeric
- Salt and freshly ground black pepper, to taste
- 1 lemon (zested and juiced)
- 1 tablespoon of freshly chopped parsley
- 1 teaspoon of fresh thyme
- A pinch of red pepper flakes
Whoa, that’s a flavorful mix already!
This dish comes together in a snap. The method is straightforward, so even if you find yourself in the kitchen creating culinary wonders for the first time, you’ll feel like a pro!
Let’s break it down step by step.
Before anything else, take a moment to wash and chop your vegetables. That way, when it’s time to cook, you won’t be running around like a headless chicken.
Saving time in prep means more time to enjoy your masterpiece later!
Grab a large pot and heat 2 tablespoons of olive oil over medium heat. Toss in the chopped onions, green bell pepper, and red bell pepper. Sauté until they’re tender—this usually takes about 5 minutes.
Add the minced garlic and stir it around until fragrant, about 30 seconds. You should be feeling those sweet smells already!
Time to mix in the rice! Add the washed rice to the pot, stirring to coat it in the oil and vegetable mix.
Sprinkle in the seasoned salt, smoked paprika, ground turmeric, and a few cracks of black pepper. Stir to combine everything well; it should resemble a beautiful colorful mix.
Pour in the chicken or vegetable broth, and toss in the chicken bouillon cube. This is where the flavor magic happens! Bring everything to a gentle simmer. Let it cook for about 10 minutes on low heat.
Now for the star of the dish! Carefully place the salmon fillets on top of the rice. Squeeze the lemon juice over them and sprinkle the lemon zest, fresh parsley, thyme, and red pepper flakes.
Cover the pot and let it simmer for another 10-15 minutes until the salmon cooks through and the rice absorbs all that goodness.
Once done, gently fluff the rice with a fork, mixing it with the salmon. Serve hot and enjoy the delight of a wholesome meal.
Honestly, there’s nothing quite like enjoying the flavors of a dish you created in your own kitchen!
To elevate your cooking experience, here are five handy tips:
This dish is great for meal prep! Store leftovers in an airtight container in the fridge. They’ll keep for up to three days. I recommend reheating gently on the stovetop to prevent overcooking the salmon.
You can also freeze it! Just ensure it’s in a freezer-safe container. Thaw in the fridge overnight before reheating.
This dish stands strong on its own, but here’s how you can amp it up:
Here are some substitutes that can keep the dish fresh and exciting:
One pot salmon and rice is more than just a meal. It’s a chance to bring flavors together and create something enjoyable. Each step reveals a new layer of taste, culminating in a dish that feels both comforting and special.
Invite friends over, whip up this dish, and let the conversation flow alongside the enticing aromas. There’s something about cooking well that makes everything feel right, don’t you think?
Whether it’s a casual weeknight dinner or a festive gathering, this recipe has got you covered. Keep it simple, flavorful, and enjoy every bite!
Everyone has that comforting dish that brings back memories of family gatherings or weekend dinners. For me, it’s a delightful one pot salmon and rice.
Picture this: a warm summer evening, the sun setting low, the sound of laughter in the background, and an aromatic, colorful meal simmering away.
The beauty of this dish is its simplicity. It’s a perfect canvas for flavors and a great companion to a fresh salad or grilled vegetables.
Before anything else, take a moment to wash and chop your vegetables. That way, when it’s time to cook, you won’t be running around like a headless chicken.
Saving time in prep means more time to enjoy your masterpiece later!
Grab a large pot and heat 2 tablespoons of olive oil over medium heat. Toss in the chopped onions, green bell pepper, and red bell pepper. Sauté until they’re tender—this usually takes about 5 minutes.
Add the minced garlic and stir it around until fragrant, about 30 seconds. You should be feeling those sweet smells already!
Time to mix in the rice! Add the washed rice to the pot, stirring to coat it in the oil and vegetable mix.
Sprinkle in the seasoned salt, smoked paprika, ground turmeric, and a few cracks of black pepper. Stir to combine everything well; it should resemble a beautiful colorful mix.
Now for the star of the dish! Carefully place the salmon fillets on top of the rice. Squeeze the lemon juice over them and sprinkle the lemon zest, fresh parsley, thyme, and red pepper flakes.
Cover the pot and let it simmer for another 10-15 minutes until the salmon cooks through and the rice absorbs all that goodness.
Once done, gently fluff the rice with a fork, mixing it with the salmon. Serve hot and enjoy the delight of a wholesome meal.
Honestly, there’s nothing quite like enjoying the flavors of a dish you created in your own kitchen!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Iris Miller is a registered dietitian and the creator of Friendsgiving Food Ideas, a blog dedicated to festive, accessible recipes that bring people together. Based in Colorado, Iris combines her passion for nutrition and love of celebrations to create crowd-pleasing dishes for holidays and special occasions. Her goal is to make hosting easy, fun, and inclusive for all dietary needs.