One-Pan Salmon and Rice with Lemon & Herbs
This easy salmon and rice dinner will delight your tastebuds with bright, fresh lemon and herb flavors. Moist, tender salmon is gently poached on a bed of brown rice that’s flavored with lemon and lots of fresh herbs. A creamy, lemon-herb-yogurt sauce drizzled on top adds even more delectable flavor.
It’s perfect for a weeknight dinner and special enough for a holiday meal. And the best part is that the salmon, brown rice, and vegetables cook together in one pan, so clean-up is a breeze.
Salmon is one of my favorite fish to eat because it’s so fast and easy to cook, and it’s high in heart-healthy omega-3 fats. It’s also a low-mercury fish, so it’s safe for children and pregnant women. If you like salmon, try my 30-minute pistachio-crusted salmon, too
Why You’ll Love This Recipe
Recipe Ingredients
Here are the main ingredients needed to make this salmon and rice recipe. Substitutions and variations are in the section below.
Be sure to check out the recipe card below for the complete list of ingredients with measurements.
Salmon. For a lovely presentation and easy portioning, purchase skinless salmon fillets that are about 4-5 ounces each. The recipe calls for one pound of salmon, but it’s OK if your portions are on the larger side — as long as they fit in the pan.
Brown rice. Use long-grain brown (or brown basmati) rice, which cooks up fluffy with grains that separate instead of sticking together.
Vegetable. Asparagus is my go-to vegetable here because it cooks quickly, and I love the flavor of asparagus with the lemon-herb-yogurt sauce. Other vegetable options are listed in the section below.
Broth or Stock. Cooking the rice in chicken or vegetable broth infuses it with rich flavor.
Herbs. I recommend any combination of fresh dill, parsley, thyme, basil, and chives. They add a bright pop of flavor when stirred into the rice after cooking and in the creamy yogurt sauce.
Greek yogurt. Low-fat or non-fat plain Greek yogurt works well for the sauce. Full fat makes a very thick sauce that is hard to drizzle over the salmon.
Substitutions and Variations
- Instead of salmon fillet portions, use one larger piece of skinless salmon or salmon steaks.
- Other vegetable options include broccoli (cut into florets), spinach, thin green beans (I love the frozen ones from Trader Joe’s), or grape tomatoes. These cook quickly, like asparagus, and add a nice pop of color to this dish.
- The lemon and herb yogurt sauce is optional, but it’s delicious with the salmon.
Step-By-Step Instructions
1. Saute the shallot and rice. Heat the olive oil and saute the shallots until golden. Add the rice and stir until it’s lightly golden. Add the stock, cover the pan, and simmer for 35 minutes.
2. Add the salmon. When the rice is almost tender, lay lemon slices on top of the rice, and place the salmon fillets on top of the lemon. Cover the pan again, and continue cooking for about 6 minutes.
3. Make the yogurt sauce. Combine the Greek yogurt, lemon juice, lemon zest, and herbs in a small bullet blender. Blend for about 15 seconds or until smooth.
4. Add the vegetables to the salmon and rice. Lay the asparagus (or other vegetable) around the edges of the pan. Cover again and let the vegetables steam for about 4 minutes or until tender.
5. Add fresh herbs and lemon zest to the rice. Carefully remove the salmon fillets and asparagus and place them on a serving platter or serving plates. Stir the minced herbs and lemon zest into the rice. Drizzle the yogurt sauce over the salmon when serving.
Expert Tips
Use a timer when making this recipe to ensure you put each ingredient into the pan at the right time. The rice takes the longest (about 45 minutes) to cook. Salmon fillets take about 10 minutes, and asparagus takes less than five minutes.
Note that your salmon and rice will cook faster at a higher heat. Or your rice might need more time, depending on the size of your pan. Check the rice (and stir it) periodically. Add the salmon when it’s almost tender, and most of the liquid is gone, but it still needs about 10 more minutes.
If your rice seems too dry, add extra stock or water. If everything is cooked but there is still liquid in the pan, turn off the heat, cover the pan, and let it sit for 5-10 minutes to allow the rice to absorb the liquid.
What to Serve with Salmon and Rice
This recipe is a complete meal so it’s perfect as is for a weeknight dinner. But it’s also easy and elegant enough to serve for Easter or a dinner with friends. Complement it with:
- A fennel and orange salad
- A cucumber tomato salad
- Carrot, cabbage, and beet slaw
- Strawberry tiramisu or raspberry oatmeal bars for dessert
- Fruited sun tea to drink
Recipe FAQs
Keep any leftovers in an airtight container in the refrigerator for up to two days. You can separate the cooked rice, salmon, and asparagus if you like, but you don’t have to.
Since the salmon poaches or steams, it should stay moist and tender even if you cook it for longer than 10 minutes. However, your asparagus may overcook, so remove it from the pan when it’s tender and allow the rice to finish.
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One Pan Salmon and Rice With Lemon & Herbs
Equipment
- 1 saute pan with a tight-fitting lid
- 1 bullet blender optional (for yogurt herb sauce)
Ingredients
- 1 tablespoon olive oil
- 1 large shallot Minced. Reserve about 2 teaspoons of the minced shallot for the yogurt herb sauce
- 1 cup long grain brown rice
- 2 cups low sodium vegetable or chicken stock
- 3 teaspoons lemon zest (divided)
- 1/4 cup plus 2 tablespoons fresh lemon juice (divided From two medium lemons. Reserve the juiced lemons to slice and place under the salmon.
- 1 pound salmon fillets
- salt and ground pepper to taste
- 1/2 pound asparagus Tough ends snapped off
- 1/4 cup fresh minced herbs (divided) Any combination of parsley, dill, thyme, oregano, basil, chives. Reserve about half of the minced herbs for the yogurt herb sauce.
Yogurt Herb Sauce
- 1 tablespoon minced shallot reserved from above
- 1 teaspoon lemon zest reserved from above
- 2 tablespoons fresh lemon juice reserved from above
- 1/2 cup plain Greek yogurt non-fat or low-fat
- 2 tablespoons minced herbs reserved from above
- 1/8 teaspoon sea salt or to taste
Instructions
- In a large saute pan with a tight-fitting lid, heat the olive oil over medium-high heat. Add the minced shallot (reserve about 2 teaspoons for the yogurt sauce) and saute for about 3 minutes or until the shallot starts to turn golden. Add the rice, and let it toast for another 2-3 minutes until it starts to turn golden. Stir the shallot and rice so it doesn't burn.
- Add the broth or stock and 1/4 cup of lemon juice to the rice mixture and stir to combine. Cover, reduce the heat to low, and let the rice cook at a slow simmer. Set a timer for 35 minutes.
- While the rice is cooking, prep your salmon by seasoning it with sea salt and ground pepper. Snap the tough ends off the asparagus.
- When the rice has cooked for 35 minutes, place a few lemon slices (from the juiced lemons) over the rice and add the salmon on top of the lemon. Cover and let cook for five minutes.
- While the salmon and rice cook, make the yogurt sauce. In a blender, combine the reserved minced shallot, two teaspoons of lemon zest, two tablespoons of lemon juice, yogurt, and half of fresh herbs. Blend until smooth.
- Add the asparagus pieces to the pan with the rice and salmon, nestling them into the rice. If the rice seems dry, add an extra 1/4 cup of stock or water. Cover and let cook for five more minutes.
- Check the pan to see if the vegetables are tender and the salmon is opaque. Let it cook a few more minutes if needed. You may wish to remove the asparagus if it's finished, to avoid overcooking.
- Before serving, remove the salmon and vegetables. Add the remaining minced herbs and a teaspoon of lemon zest to the rice. Taste and season with salt as desired.
- To serve, drizzle some of the yogurt sauce over the salmon, rice, and asparagus.