This one-pot salmon recipe is the perfect solution for busy weeknights! Juicy, perfectly seared salmon is paired with fluffy, flavorful rice infused with garlic, bell peppers, and a hint of lemon. Everything cooks together in one pan, making cleanup a breeze.

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Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Why You’ll Love Making It

• Quick and Convenient: This dish comes together in just 40 minutes, making it perfect for weeknight dinners when time is tight.
• Minimal Cleanup: Cooking everything in one pot means fewer dishes to wash—ideal for busy families or solo cooks.
• Nutrient-Packed: With omega-3-rich salmon and wholesome rice, this meal is as nutritious as it is delicious.
• Customizable: You can easily swap out veggies, spices, or even the protein to suit your taste or what you have on hand.
• Flavorful and Comforting: The combination of garlic, bell peppers, and lemon gives a vibrant, aromatic flavor that feels both hearty and fresh.

Ingredients

For the Salmon:

• 4 salmon fillets: Fresh or frozen and thawed. Skin-on or skinless works, but the skin adds a crispy texture if seared properly.
• 1 teaspoon seasoning salt: Enhances the natural flavors of the salmon. Substitute with a mix of salt, paprika, and garlic powder if you don’t have seasoning salt.

For the Rice:

• 3 tablespoons olive oil (divided): Adds richness and helps sauté the vegetables. You can use avocado or sunflower oil as an alternative.
• 1 large onion (finely diced): Yellow or white onion works best for a slightly sweet, savory base.
• 1 medium green bell pepper (finely diced): Adds color and crunch. You can substitute with another color if preferred.
• 1 medium red bell pepper (finely diced): Provides a natural sweetness to balance the dish.
• 3 cloves garlic (minced): Fresh garlic is key for flavor. Use a garlic press for ease.
• 1 cube chicken bouillon: Adds depth of flavor to the rice. Substitute with 1 teaspoon of bouillon powder if needed.
• 1 teaspoon paprika: For a mild smoky kick.
• 1 teaspoon turmeric: Adds warmth and a beautiful golden color to the rice.
• Salt and pepper (to taste): Season the dish as you go to ensure balanced flavor.
• 1½ cups long-grain rice (rinsed): Rinse under cold water until the water runs clear to remove excess starch and ensure fluffy rice.
• 3 cups chicken broth (low sodium, or vegetable broth): Adjust to your preference for a more delicate or robust flavor.
• 1 lemon (zest and juice): The zest adds brightness, and the juice enhances the overall flavor.
• 1 tablespoon fresh parsley (for garnish): Adds a pop of color and freshness to the final dish.

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Instructions

1. Prepare the Salmon
   Pat the salmon fillets dry with a paper towel to help them sear properly. Season both sides with seasoning salt.
2. Sear the Salmon
   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down (if they have skin) and cook for 2-3 minutes on each side, or until golden brown. The salmon doesn’t need to be fully cooked yet as it will finish cooking with the rice. Remove from the skillet and set aside on a plate.
3. Sauté the Vegetables
   In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of olive oil. Add the diced onion and bell peppers. Cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and the peppers soften. Stir in the minced garlic and cook for another minute, or until fragrant. Be careful not to let the garlic burn.
4. Toast the Rice
   Add the rinsed rice to the skillet, stirring to coat it in the oil and vegetable mixture. Crumble the chicken bouillon cube over the rice and sprinkle in the paprika, turmeric, salt, and pepper. Stir for 1-2 minutes to lightly toast the rice and bloom the spices, which helps enhance their flavor.
5. Simmer the Rice
   Pour in the chicken broth and add the lemon zest. Stir well to combine. Bring the mixture to a simmer over medium heat.
6. Cook the Salmon and Rice Together
   Once the rice is simmering, gently nestle the seared salmon fillets on top. Cover the skillet with a lid, reduce the heat to low, and let it cook for 18-20 minutes. Check occasionally to ensure the liquid doesn’t evaporate too quickly; if it does, add a splash of water or broth.
7. Finish with Lemon and Parsley
   Once the rice is tender and the salmon is cooked through, drizzle the lemon juice over the dish. Taste and adjust the seasoning if needed. Sprinkle with fresh parsley and serve immediately.

FAQs

Can I use brown rice instead of white rice?
Yes, you can use brown rice, but it will require a longer cooking time and more liquid. Adjust the cooking time to about 40-45 minutes and increase the broth by ½ cup. Keep an eye on the rice and add more liquid if needed to ensure it cooks properly.

Can I add other vegetables to this dish?
Absolutely! This recipe is versatile. You can add vegetables like zucchini, spinach, or peas. For heartier options like carrots or broccoli, chop them into small pieces and sauté them along with the onions and bell peppers for even cooking.

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