Pan-Seared Salmon with Lemon Herb Rice

Flaky pan-seared salmon fillets seasoned with lemon and herbs, served alongside aromatic lemon herb rice and crisp steamed green beans, creating a complete and vibrant meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $6.29/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Protein

Tags

• fresh
• healthy
• quick

Ingredients

• 1.5 pound salmon fillet (skin on or off)
• 2 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 1 lemon (1/2 sliced, 1/2 for juice and zest)
• 0.25 cup fresh parsley (chopped)
• 1.5 cup white rice (uncooked)
• 2.5 cup water
• 1 clove garlic (minced)
• 1 pound fresh green beans (trimmed)

Instructions

1. Pat the salmon fillets dry with paper towels. Season both sides with 3/4 teaspoon of kosher salt and 1/4 teaspoon of black pepper. In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering.
2. Once hot, carefully place the salmon fillets skin-side down (if applicable) in the skillet. Cook for 5-7 minutes, until the skin is crispy and golden brown. Flip the fillets and cook for another 3-5 minutes, or until cooked through to your desired doneness. Squeeze half a lemon's worth of juice over the cooked salmon in the last minute of cooking. Remove salmon from skillet and set aside on a plate, tented with foil to keep warm.
3. While the salmon cooks, prepare the lemon herb rice. In a medium saucepan, combine the white rice, 2 1/2 cups water or vegetable broth, 1/4 teaspoon kosher salt, the minced garlic, and the remaining 1/2 tablespoon of olive oil. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the liquid is absorbed and rice is tender.
4. While the rice cooks, steam the green beans. Place the trimmed green beans in a microwave-safe dish with 2 tablespoons of water, cover, and microwave on high for 3-5 minutes, or until tender-crisp. Alternatively, you can boil them for 5-7 minutes. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
5. Once the rice is cooked, fluff with a fork. Stir in 2 tablespoons of the chopped fresh parsley and the zest from the remaining half lemon. Taste and adjust seasoning as needed.
6. Serve the pan-seared salmon immediately alongside the lemon herb rice and steamed green beans. Garnish with the remaining 2 tablespoons of fresh parsley and lemon slices.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Feel free to use quick-cook brown rice for an even faster alternative.

Nutrition (per serving)

• Calories: 485
• Protein: 40.2 g
• Carbohydrates: 38.5 g
• Fat: 19.8 g
• Fiber: 4.1 g
• Sodium: 750 mg
• Saturated Fat: 3.4 g
• Sugar: 2.5 g
• Cholesterol: 105 mg