One Pan Salmon and Rice With Lemon & Herbs
A comforting and flavorful one-pan dish featuring tender salmon, aromatic herbs, and zesty lemon, perfect for cozy nights in.
Ingredients
Main Ingredients
- 2 fillets salmon fillets (fresh or thawed)
- 1 cup long-grain rice (jasmine or basmati) great choices
- 2 cups low-sodium chicken or vegetable broth
- 2 tablespoons olive oil
- 1 whole lemon (zested and juiced)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano (or fresh if you have it!)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup fresh spinach or kale (swap spinach with kale for a stronger flavor)
- Fresh herbs for garnish (like parsley or dill)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large, oven-safe skillet, heat the olive oil over medium-high heat. Place the salmon fillets skin-side down and sear for about 4–5 minutes until crispy and golden.
- Carefully flip the salmon over and add the minced garlic, cooking for an additional minute.
- Stir in the rice, letting it soak up the flavors for about 1 minute.
- Pour in the chicken broth, lemon juice, salt, pepper, and oregano.
- Gently fold in the spinach or kale, distributing it evenly throughout the rice and salmon.
- Cover the skillet with a lid or aluminum foil, then transfer it to the oven. Bake for 20 minutes.
- Remove from the oven and let it sit for 5 minutes. Finish with a sprinkle of fresh lemon zest and herbs for a burst of freshness!
Notes
If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth.