Simple Pan-Seared Salmon with Lemon Dill Rice
This recipe features perfectly pan-seared salmon with a crispy skin, served alongside flavorful lemon dill rice. It's a quick and healthy meal that's easy to prepare for any weeknight dinner.
Equipment
- Small saucepan
- Non-stick skillet
- Fork
Ingredients
Main Ingredients
- 2 Salmon Fillets (approx. 6 oz each, skin-on or off)
- 1 cup Long-grain White Rice (e.g., Basmati or Jasmine)
- 2 tbsp Olive Oil
- 1 Lemon large (half for juice, half for wedges)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Fresh Dill chopped (optional, for garnish and rice)
- 1.5 cups Water or Broth (for cooking rice)
Instructions
Cooking Steps
- Rinse the rice, then combine it with water or broth and salt in a saucepan. Bring to a boil, then simmer covered for 15-20 minutes until tender and liquid is absorbed, then let it sit for 5 minutes before fluffing and stirring in 1 tablespoon of dill.
- While the rice cooks, pat the salmon fillets dry and season both sides generously with salt and black pepper.
- Heat olive oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until crispy, then flip and cook an additional 3-5 minutes until cooked through.
- Serve the salmon and rice immediately. Squeeze fresh lemon juice over both and garnish with remaining dill and lemon wedges if desired.
Notes
For extra flavor in the rice, use chicken or vegetable broth instead of water. Ensure the salmon is patted dry for a crispier skin. Adjust cooking time for salmon based on thickness and your preferred doneness.