Herb-Crusted Salmon with Lemon Rice and Zucchini

Name: Herb-Crusted Salmon with Lemon Rice and Zucchini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 pound salmon fillet (cut into 4 equal portions); 2 package jasmine rice (pre-cooked pouches (8.5 oz each)); 2 zucchinis (medium, sliced into 1/4-inch rounds); 2 tablespoon avocado oil; 2 tablespoon fresh dill (finely chopped); 2 tablespoon fresh parsley (finely chopped); 2 tablespoon lemon juice (fresh); 1 teaspoon lemon zest (freshly grated); 1 teaspoon salt; 0.5 teaspoon black pepper (ground)

Pan-seared salmon coated with fresh dill and parsley, served alongside zesty lemon jasmine rice and tender sautéed zucchini coins.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: French
Difficulty: Easy
Cost: $5.47/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
Low-FODMAP
High-Protein
Low-Fat
Low-Sugar
Low-Saturated-Fat
Low-Cholesterol
Low-Calorie

Ingredients

1 pound salmon fillet (cut into 4 equal portions)
2 package jasmine rice (pre-cooked pouches (8.5 oz each))
2 zucchinis (medium, sliced into 1/4-inch rounds)
2 tablespoon avocado oil
2 tablespoon fresh dill (finely chopped)
2 tablespoon fresh parsley (finely chopped)
2 tablespoon lemon juice (fresh)
1 teaspoon lemon zest (freshly grated)
1 teaspoon salt
0.5 teaspoon black pepper (ground)

Instructions

In a small bowl, combine chopped fresh dill, chopped fresh parsley, lemon zest, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Press this herb mixture firmly onto the flesh side of each salmon fillet portion.
Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Place salmon fillets herb-side down and sear for 3 to 4 minutes until a fragrant crust forms. Flip and cook another 3 to 4 minutes until fish flakes easily with a fork and reaches 145°F.
Transfer salmon to a warm plate to rest. In the same skillet, add the remaining 1 tablespoon of avocado oil and sliced zucchini rounds. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, tossing over medium heat for 4 minutes until tender and lightly browned.
Heat pre-cooked jasmine rice pouches in the microwave per package instructions. Stir fresh lemon juice into the warm rice.
Plate each portion of seared herb salmon alongside lemon-scented rice and warm zucchini rounds.

Notes

Letting the salmon rest for two minutes before serving ensures the natural juices stay locked in.

Nutrition (per serving)

Calories: 430
Protein: 31 g
Carbohydrates: 42 g
Fat: 15 g
Fiber: 2.5 g
Sodium: 640 mg
Saturated Fat: 2.5 g
Sugar: 2 g
Cholesterol: 65 mg