Description
One Pan Sumac Salmon with Golden Rice is a vibrant, anti-inflammatory dinner that combines tender, sumac-spiced salmon with aromatic turmeric rice and crisp green beans. This easy, one-pan meal is ideal for weeknights, delivering bold, savory flavors and a nutritious balance of protein, veggies, and grains.
Ingredients
Salmon
- 1 lb. center-cut salmon, skin removed, cut into 1×1-inch cubes
- 3 Tbsp. extra-virgin olive oil, divided
- 1 Tbsp. sumac
- 1 tsp. granulated garlic (or garlic powder)
- 1 tsp. kosher salt, divided
Rice and Vegetables
- 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
- Prepare the Salmon: In a bowl, toss the salmon cubes with 2 Tbsp. olive oil, sumac, granulated garlic, and 1/2 tsp. kosher salt until evenly coated.
- Cook the Salmon: Heat a large sauté pan with a fitted lid over medium heat. Arrange the salmon pieces in the hot pan without crowding and cook undisturbed for 3 to 4 minutes until golden. Carefully turn or toss and continue cooking for 2 to 3 more minutes until cooked through. Transfer salmon to a clean plate.
- Sauté Onion and Spices: In the same pan, add the remaining 1 Tbsp. olive oil and chopped onion. Cook, stirring occasionally, until softened, about 4 minutes. Stir in minced garlic, turmeric, paprika, cumin, and black pepper, and cook for 2 minutes until fragrant.
- Toast the Rice: Add the basmati rice to the pan, stirring to coat it in the spices. Cook for 1 minute to lightly toast the grains.
- Simmer Rice and Green Beans: Pour in the vegetable broth along with the sliced green beans and the remaining 1/2 tsp. kosher salt. Bring the mixture to a boil. Cover with the lid, reduce heat to medium-low, and let simmer gently for 16 to 18 minutes, or until the liquid is absorbed and rice is fluffy. (Optional: add green beans midway through for a crisper texture.) Taste and adjust seasoning with extra salt or black pepper as needed.
- Finish with Salmon and Lemon: Gently fold the cooked salmon back into the pan with the rice and beans. Squeeze in juice from half a lemon and stir gently to combine.
- Prepare Lemony Yogurt and Serve: In a small bowl, whisk together the Greek yogurt with the remaining lemon juice (~1 tablespoon). Serve the salmon and rice topped with dollops of the lemony yogurt and garnished with chopped parsley, pickled shallots, and/or slivered almonds as desired.
Notes
- To Store: Keep leftovers without the yogurt topping in an airtight container in the refrigerator for up to 2 days.
- To Reheat: Warm leftovers gently in a skillet over medium-low heat or microwave until heated through. Add a fresh dollop of yogurt and a spritz of lemon juice before serving to refresh the flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
