Spiced Salmon with Lemon Rice

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 4 servings
For this fragrant and healthful weeknight dinner, we start with a simple rice pilaf perfumed with lemon zest. The rice is finished with more lemon and toasted pistachios. Spiced crispy skinned salmon filets cook while the rice cooks, so dinner is ready in under 30 minutes!



Special equipment:
Leave the skin on your salmon: It has a high concentration of omega-3 fatty acids.
  1. Preheat the oven to 375˚ F. Melt the butter in a medium ovenproof skillet over medium heat. Add the shallot and cook, stirring, until softened, about 2 minutes. Add the rice and lemon zest and cook, stirring, 1 minute. Add 2 cups water and 1 teaspoon salt; bring to a boil, stirring. Cover with a tight-fitting lid and bake until the liquid is absorbed, 17 minutes. Set aside.
  2. Meanwhile, season the salmon with salt, pepper, the coriander and cumin. Heat a large ovenproof nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering. Add the salmon, skin-side down, and cook until the skin is browned and crisp, 3 to 5 minutes. Transfer the skillet to the oven and bake until the fish is mostly cooked through, 3 to 5 minutes, depending on the thickness of your fish. Flip the fish and bake until cooked through, 1 more minute.
  3. Stir 3 tablespoons pistachios and the lemon juice into the rice with a fork; season with salt and divide among plates. Top with the fish, skin-side up, the scallions, dill and remaining 1 tablespoon pistachios. Serve with lemon wedges.