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One Pan Sumac Salmon with Golden Rice and green beans. A nourishing, anti-inflammatory dinner that’s weeknight friendly and brimming with bold flavors.
Table of Contents
Why You’ll Love this Sumac Salmon Dinner
- Bold Flavors. This meal is inspired by Middle Eastern and south Asian flavors such as sumac and turmeric. Sumac is bright and tangy with an earthy sweetness and subtle floral notes.
- Healthy. Between the anti-inflammatory spices, omega-3-charged salmon, and fibrous green beans, this meal is packed with nutritious ingredients. It’s also the perfect balance of protein, healthy fats, and carbs.
- One Pan. You truly can’t beat a one pan dinner! This recipe is part of my One Pan Dinner series on Instagram, along with Sausage and Lentils and Lemon-Feta Chicken and Orzo.
- Versatile. If you’re not a green bean fan, feel free to swap in broccoli or chopped kale.
This is my ideal spring dinner. Bright and fresh, yet hearty and satisfying.
The salmon is coated in sumac and garlic, and sautéed until nicely golden. It’s served over vibrant golden rice with crisp-tender green beans and a dollop of yogurt.
The yogurt makes the meal feel a little more unctuous, and helps tie all of the components together.
I also love garnishing with some slivered almonds for extra richness and crunch, however totally optional.
If you love one pan salmon dinner recipes, also check out this fabulous Sheet Pan Salmon and Potatoes.
The Ingredients
- Salmon: Look for center cut salmon, and ask the fish monger to remove the skin for easier prep. (You can also leave the skin on, if you prefer.)
- Sumac: If you’re not yet familiar with sumac, it’s a deep red Middle Eastern spice with bright, tangy flavor and expansive versatility. You can find it in the spice section at most well-stocked grocery stores.
- Rice: Use long-grain white rice, such as Basmati, which is fragrant and fluffy.
- Onion: You can use yellow, white, or sweet onion. The sautéed onion creates an aromatic foundation for the rice.
- Garlic: Fresh is best! Use anywhere from 1 to 3 cloves.
- Spices: A mix of turmeric, cumin, and paprika create the vibrant golden rice. Turmeric is known for its antioxidant and anti-inflammatory properties. These spices pair especially well with the sumac salmon.
- Broth: Vegetable, chicken, or bone broth will all work well.
- Green Beans: Look for French green beans, also known as Haricots Verts. These beans are typically longer, thinner, and more tender than regular green beans.
- Yogurt: A dollop of plain whole-milk Greek yogurt ties everything together.
- Lemon: A squeeze of fresh lemon juice adds a bright finish.
For a complete list of ingredients and quantities, see the recipe card below.
The Directions
Step 1: Prepare the Salmon
Place the salmon pieces in a bowl and coat with olive oil, sumac, garlic powder, and salt.
Step 2: Sauté Salmon in a large skillet over medium heat until golden and cooked through, about 6 minutes. Transfer to a clean bowl.
Step 3: Sauté Aromatics
Using the same pan, saute onion until translucent, about 4 to 5 minutes. Next, stir in garlic and spices, and cook until aromatic, about 1 to 2 minutes.
Step 4: Add Rice and cook 1 minute to lightly toast grains.
Step 5: Add Broth and Green Beans and bring mixture to a boil.
Step 6: Simmer until the liquid is absorbed and rice is fluffy, about 15 to 18 minutes.
Step 7: Add Salmon back to pan and finish with a squeeze of lemon juice. Garnish with almonds and yogurt.
Recipe Variations
- Use a Different Veggie. If you’re not a fan of green beans, you can swap them for snap peas, asparagus, or broccoli.
- Use Chicken. In place of sumac salmon, cubed pieces of boneless, skinless chicken breasts or thighs will also work well.
- Make Dairy Free. Omit the yogurt entirely or swap it for a coconutmilk based yogurt alternative.
- Omit Sumac. If you can’t find sumac (or prefer an alternative flavor profile), season the salmon with paprika or za’atar spice.
Recipe Tips and Tricks
- Ask for Center-Cut Salmon. A salmon fillet that is similar in thickness and cut into even size cubes will promote even cooking.
- Slice the Green Beans into Thirds. Not only does this help them evenly cook, but they’re also easier to eat.
- Adjust Seasonings. Once the rice and green beans are cooked, taste and adjust the spices as needed. You may want a pinch more salt or black pepper, or a little extra lemon juice for brightness.
More One Pan Salmon Dinners
Sheet Pan Salmon Dinner
Mediterranean Salmon Skillet
Sheet Pan Salmon and Potatoes with Caper Chimichurri
Sheet Pan Miso-Ginger Salmon
If you give this Sumac Salmon with Golden Rice a try, snap a photo and tag #dishingouthealth. Also, follow along on Facebook and Pinterest for the latest recipe updates!
One Pan Sumac Salmon with Golden Rice
Equipment
- Large sauté pan with fitted lid
Ingredients
- 1 lb. center-cut salmon, skin removed
- 3 Tbsp. extra-virgin olive oil, divided
- 1 Tbsp. sumac
- 1 tsp. granulated garlic (or garlic powder)
- 1 tsp. kosher salt, divided
- 1 cup finely chopped yellow onion
- 2 garlic cloves, minced
- 1 tsp. ground turmeric
- 1/2 tsp. paprika
- 1/2 tsp. ground cumin
- 1/4 tsp. black pepper
- 1 cup dry basmati rice
- 1 3/4 cups vegetable broth
- 8 oz. French green beans (haricots verts), sliced on the bias into thirds
- Juice of 1/2 lemon (~1 Tablespoon)
- Plain full-fat Greek yogurt for garnish
- Slivered almonds for garnish (optional)
Instructions
- Cut salmon into 1×1-inch cubes and place in a bowl. Add 2 Tbsp. of the olive oil, sumac, granulated garlic, and 1/2 tsp. salt; gently toss to coat.
- Heat a large sauté pan with a litted lid over medium heat. Once hot, arrange salmon pieces in pan and cook, undisturbed, for 3 to 4 minutes, until nicely golden. Gently turn or toss, and continue cooking until cooked through, about 2 to 3 more minutes. Transfer salmon to a clean bowl.
- To the same pan, add remaining 1 Tbsp. olive oil along with chopped onion. Cook onion until softened, about 4 minutes. Stir in garlic, turmeric, paprika, cumin, and black pepper. Cook until aromatic, stirring often, about 2 minutes. Add rice and stir to coat in spices. Cook for 1 minute to lightly toast grains.Add broth, green beans, and remaining 1/2 tsp. salt. Bring mixture to a boil. Cover, reduce heat to medium-low, and gently simmer until the liquid has been absorbed and rice is fluffy, about 16 to 18 minutes. Taste and season with extra salt and/or black pepper, if needed.
- Add salmon back to pan and gently stir to incorporate. Squeeze in the juice of 1/2 lemon and garnish with slivered almonds, if desired.Spoon into bowls or plates and top each serving with a dollop of Greek yogurt.
Notes
- To Store. Store leftovers (without yogurt topping) in the refrigerator for an additional 2 days.
- To Reheat. Gently reheat leftovers in a skillet over medium-low heat or in the microwave until warmed through. Add a dollop of yogurt once warm, along with an additional spritz of fresh lemon juice to help rewaken flavors.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
So good! The salmon turned out perfectly. Love sumac!
This is one of the most delicious recipes I’ve ever made!
HUAWEI nova with JKM-LX1