One Pan Sumac Salmon with Golden Rice
One Pan Sumac Salmon with Golden Rice and green beans. A nourishing, anti-inflammatory dinner that's weeknight friendly and brimming with bold flavors.
Servings: 4
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 1x1-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
Serving: 1.5cups (not including toppings) | Calories: 480kcal | Carbohydrates: 45g | Protein: 28g | Fat: 20g | Saturated Fat: 4g | Sodium: 940mg | Fiber: 3.5g | Sugar: 4g