ONE POT salmon and rice (healthy and delicious!!)

Ingredients

• 2 pieces Salmon Fillet (about 6 oz each, skin on, fresh)
• 1 teaspoon Paprika (smoked optional)
• ½ teaspoon Salt (kosher or table salt)
• ¼ teaspoon Black Pepper (freshly ground)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• ½ cup Cabbage (shredded, green cabbage)
• ½ cup Mushrooms (sliced, button or cremini)
• ½ cup Carrots (diced, peeled)
• 1 cup Long Grain White Rice (rinsed until water runs clear)
• 2 cups Chicken Stock (low‑sodium; can use vegetable stock)

Instructions

1. Season Salmon

   Pat the salmon fillets dry, then sprinkle both sides with paprika, salt, and black pepper.

   Time: PT2M

2. Pan‑Fry Salmon

   Heat the skillet over medium‑high, add 1 Tbsp butter, place salmon skin‑side down and cook 3 minutes, then flip and cook another 3 minutes until golden. Remove and set aside on a plate.

   Time: PT6M

   Temperature: Medium‑high

3. Sauté Vegetables

   In the same pan add the remaining butter if needed, then add shredded cabbage, sliced mushrooms, and diced carrots. Stir‑fry for 2‑3 minutes until they begin to soften.

   Time: PT3M

   Temperature: Medium

4. Toast Rice

   Add the rinsed rice to the pan, stirring to coat each grain with the butter‑vegetable mixture. Cook for about 1 minute to lightly toast the rice.

   Time: PT1M

   Temperature: Medium

5. Add Stock and Season

   Pour the chicken (or vegetable) stock over the rice, stir, and season with a pinch more salt and pepper if desired.

   Time: PT1M

   Temperature: Medium

6. Simmer with Salmon

   Nestle the seared salmon back into the pan, cover with the lid, reduce heat to low, and let everything simmer for 20 minutes until the rice is tender and the salmon is cooked through.

   Time: PT20M

   Temperature: Low

7. Rest & Serve

   Turn off the heat, let the pot rest covered for 2 minutes, then gently fluff the rice and serve the salmon on top.

   Time: PT2M

Nutrition Facts

Calories

590

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g