One-Pot Lemon Dill Salmon Rice with Peas

Tender salmon pieces, fluffy rice, sweet peas, fresh lemon, and dill cook together in one skillet for an easy, flavorful high-protein dinner.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.25 pounds skinless salmon fillets
• 1.5 cups long-grain white rice
• 2.5 cups low-sodium chicken broth
• 1 cup frozen peas
• 1 medium lemon
• 0.25 cup fresh dill
• 3 cloves garlic
• 2 tablespoons olive oil
• 1.25 teaspoons kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Cut the salmon into 1 1/2-inch pieces. Finely chop the garlic and dill. Zest half of the lemon, then cut the lemon in half and juice it; cut the remaining half into wedges. (about 5 min)
2. Heat the olive oil in a large deep skillet or sauté pan over medium heat. Add the garlic and cook for 30 seconds, until fragrant. Stir in the rice, 3/4 teaspoon of the salt, and the black pepper; cook for 1 minute to lightly toast the rice. (about 2 min) — Medium heat
3. Pour in the chicken broth and 1 tablespoon lemon juice. Stir once, bring to a simmer, then cover and cook for 12 minutes, or until most of the liquid is absorbed and the rice is nearly tender. (about 12 min) — Medium heat
4. Nestle the salmon pieces into the rice and sprinkle with the remaining 1/2 teaspoon salt. Cover and cook for 6 to 8 minutes, until the salmon is opaque and reaches 145°F in the thickest piece. (about 8 min) — Medium-low heat
5. Scatter the peas over the rice, cover, and cook for 2 to 3 minutes, until hot and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes. (about 8 min)
6. Fluff the rice gently with a fork. Stir in the lemon zest, remaining lemon juice, and dill. Taste and adjust the seasoning, then serve with lemon wedges. (about 2 min)