Pan-Seared Paprika Salmon with Saffron Rice and Sautéed Spinach

Pan-Seared Paprika Salmon with Saffron Rice and Sautéed Spinach

Flaky salmon fillets seasoned with aromatic paprika, pan-seared to perfection, served alongside fluffy saffron-infused rice and quick sautéed spinach.

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Ingredients

Instructions

  1. Combine 2 teaspoons sweet paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Pat the salmon fillets dry and sprinkle the spice mixture evenly over both sides.
  2. In a medium saucepan, combine the 2 cups white rice and 4 cups chicken broth. Add the pinch of saffron threads. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
  3. While the rice cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the seasoned salmon fillets, skin-side down if applicable. Cook for 4-6 minutes per side, or until cooked through and easily flakes with a fork.
  4. After cooking the salmon, remove it from the skillet and set aside. In the same skillet, add 1 tablespoon olive oil and the 2 cloves minced garlic. Sauté for 30 seconds until fragrant.
  5. Add the 10 ounces fresh spinach to the skillet and sprinkle with 1/4 teaspoon salt. Sauté, tossing occasionally, until the spinach wilts, about 2-3 minutes.
  6. Fluff the saffron rice with a fork. Serve the pan-seared paprika salmon with the saffron rice and sautéed spinach.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet.

Nutrition (per serving)