Atlantic Pan-Seared Salmon with Herb Lemon Rice

Name: Atlantic Pan-Seared Salmon with Herb Lemon Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 6 salmon fillets (6-ounce, skin on or off); 1 tablespoon olive oil (extra virgin); 0.5 teaspoon salt (kosher, or to taste); 0.25 teaspoon black pepper (freshly ground, or to taste); 2 cup white rice (uncooked); 4 cup chicken broth (low sodium); 0.25 cup fresh parsley (chopped); 2 tablespoon fresh chive (chopped); 2 tablespoon lemon juice (freshly squeezed); 1.5 pound asparagus (trimmed)

Flaky pan-seared salmon fillets seasoned with herbs and lemon, served alongside a bright lemon-herb rice and tender steamed asparagus for a fresh and satisfying meal.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 6
Cuisine: Portuguese
Difficulty: Easy
Cost: $6.84/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Sugar
Low-Saturated-Fat

Ingredients

6 salmon fillets (6-ounce, skin on or off)
1 tablespoon olive oil (extra virgin)
0.5 teaspoon salt (kosher, or to taste)
0.25 teaspoon black pepper (freshly ground, or to taste)
2 cup white rice (uncooked)
4 cup chicken broth (low sodium)
0.25 cup fresh parsley (chopped)
2 tablespoon fresh chive (chopped)
2 tablespoon lemon juice (freshly squeezed)
1.5 pound asparagus (trimmed)

Instructions

Rinse the white rice thoroughly. In a medium saucepan, combine the rinsed rice with chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender. Keep covered.
Pat salmon fillets dry with paper towels. Season both sides of each fillet with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Heat olive oil in a large non-stick skillet over medium-high heat. Once shimmering, add salmon fillets skin-side down (if skin-on). Cook for 4-6 minutes, or until the skin is crispy and golden. Flip carefully and cook for another 3-5 minutes, or until salmon is cooked through and easily flakes with a fork. Cooking time will vary depending on thickness.
While salmon cooks, place the trimmed fresh asparagus in a steamer basket over boiling water (or use a microwave-safe dish with a splash of water, covered). Steam for 4-6 minutes, until tender-crisp.
Once rice is cooked, remove from heat. Stir in the chopped fresh parsley, chopped fresh chives, and fresh lemon juice. Fluff with a fork.
Serve the pan-seared salmon immediately alongside the lemon-herb rice and steamed asparagus. Season asparagus with a pinch of salt if desired.

Notes

Ensure your skillet is hot enough before adding salmon for a good sear. Do not overcrowd the pan. A squeeze of fresh lemon juice over the cooked salmon brightens the flavors.

Nutrition (per serving)

Calories: 598
Protein: 42.5 g
Carbohydrates: 53.5 g
Fat: 25.2 g
Fiber: 4.3 g
Sodium: 841 mg
Saturated Fat: 4.1 g
Sugar: 3.5 g
Cholesterol: 99 mg