One Pan Sumac Salmon with Golden Rice

5 from 10 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Indian, middle eastern

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

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
3/4 tsp. sweet paprika
1/2 tsp. ground coriander (or cumin)
1/2 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

For serving

1/2 cup plain full-fat Greek yogurt
Juice of 1 lemon, divided
Optional garnishes: chopped fresh parsley, pickled shallots, and/or slivered almonds

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 fitted 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 plate.
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. (Note: if you prefer your green beans with a little more bite, wait to add them until midway through the rice cooking.) 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.
Combine Greek yogurt with remaining half of lemon juice (~1 Tablespoon) in a small bowl, and add dollops of lemony yogurt to each serving of salmon and rice. Garnish with any additional toppings of choice.

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