Pan-Roasted Salmon

Name: Pan-Roasted Salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 6 salmon fillets (6-ounce, skin on or off); 3 tablespoon olive oil (divided); 0.75 teaspoon kosher salt; 0.25 teaspoon black pepper; 1 lemon (thinly sliced, plus extra for serving); 1.5 cup long-grain white rice; 3.5 cup chicken broth; 0.25 cup fresh parsley (chopped); 1 teaspoon dried dill; 2 tablespoon butter; 1 package collard greens (pre-washed); 1 yellow onion (small, diced); 1 clove garlic (minced)

Flaky pan-roasted salmon, infused with bright lemon and herbs, accompanied by a flavorful rice pilaf and hearty braised greens for a well-rounded and comforting meal.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 6
Cuisine: Mediterranean
Difficulty: Easy
Cost: $6.58/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

6 salmon fillets (6-ounce, skin on or off)
3 tablespoon olive oil (divided)
0.75 teaspoon kosher salt
0.25 teaspoon black pepper
1 lemon (thinly sliced, plus extra for serving)
1.5 cup long-grain white rice
3.5 cup chicken broth
0.25 cup fresh parsley (chopped)
1 teaspoon dried dill
2 tablespoon butter
1 package collard greens (pre-washed)
1 yellow onion (small, diced)
1 clove garlic (minced)

Instructions

Season salmon fillets with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Top each fillet with a lemon slice.
Prepare the rice: In a medium saucepan, combine long-grain white rice and 3 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until liquid is absorbed and rice is tender. Stir in fresh parsley and dried dill, and 2 tablespoons butter. Keep warm.
While rice cooks, heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear salmon fillets, lemon side down, for 3-4 minutes until skin is crispy (if skin-on). Flip carefully.
Transfer skillet to the oven and roast for another 8-12 minutes, or until salmon is cooked through and flaky (internal temperature 145°F).
In a separate large skillet or pot, heat 1 tablespoon olive oil over medium heat. Add diced yellow onion and cook until softened, about 3-5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
Add collard greens and 1/2 cup chicken broth to the skillet. Season with 1/4 teaspoon kosher salt. Cover and braise for 10-15 minutes, or until greens are tender.
Serve the pan-roasted salmon with lemon herb rice and braised greens. Garnish with extra lemon slices, if desired.

Notes

You can use spinach or kale instead of collard greens if you prefer. Leftover salmon is delicious flaked into salads or sandwiches the next day.

Nutrition (per serving)

Calories: 610
Protein: 45.3 g
Carbohydrates: 48.5 g
Fat: 27.1 g
Fiber: 6.8 g
Sodium: 680 mg
Saturated Fat: 7.5 g
Sugar: 3.2 g
Cholesterol: 115 mg