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Homemade One Pot Salmon And Rice photo

One Pot Salmon And Rice

This One Pot Salmon And Rice is a game-changer! A wholesome and delicious dinner that’s easy to make and perfect for any night.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 fillets salmon fresh
  • 1 teaspoon seasoning salt
  • 3 tablespoons olive oil divided
  • 1 large onion finely diced
  • 1 medium green bell pepper finely diced
  • 1 medium red bell pepper finely diced
  • 3 cloves garlic minced
  • 1 cube chicken bouillon
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 cup long grain rice rinsed
  • 3 cups chicken broth low sodium, or vegetable broth
  • 1 tablespoon fresh parsley for garnish

Equipment

  • Large Pot or Dutch Oven
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Serving plates

Method
 

Instructions
  1. Start by seasoning the salmon fillets with the seasoning salt. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the salmon fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy, then carefully flip and cook for an additional 3-4 minutes. Once cooked, remove the salmon from the pot and set aside.
  2. In the same pot, add the remaining 2 tablespoons of olive oil. Add the diced onion, green bell pepper, and red bell pepper. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
  3. Next, crumble the chicken bouillon cube into the pot. Stir in the paprika, turmeric, and season with salt and pepper to taste. Mix well to coat the vegetables. Add the rinsed rice to the pot and stir to combine, ensuring that the rice is well-coated in the oil and spices.
  4. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes, or until the rice is cooked and has absorbed all the liquid.
  5. Once the rice is tender, gently fluff it with a fork. Place the cooked salmon fillets on top of the rice. Squeeze the juice of the lemon over the salmon and rice, and sprinkle with the zest. Cover the pot again and let it sit for an additional 5 minutes to allow the flavors to meld.
  6. Before serving, sprinkle freshly chopped parsley over the dish for a pop of color and freshness. Serve warm, and enjoy this comforting One Pot Salmon And Rice with your loved ones!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of broth or water to the pot and warm over low heat until heated through.
  • This dish can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.