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One Pot Salmon Zucchini and Rice Skillet

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5 from 1 review

This One Pot Salmon Zucchini and Rice Skillet is a delicious one skillet meal ready in under 30 minutes. This dish packs in protein, veggies and flavor and is foolproof to make. Plus it is gluten-free and dairy-free.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Yield: Serves 4

Ingredients

Scale
  • 1 lb salmon, cut into 1 1/2 inch cubes (I use organic scottish salmon)
  • 3 tablespoons olive oil, divided
  • 1 small onion, diced
  • 1 large zucchini, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried basil 
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1 1/2 cup long-grain white rice
  • 3 cups broth (veggie or chicken bone broth i usually use)
  • 1 lemon zest and juice

Instructions

  1. Season + sear the salmon. Start by seasoning your salmon cubes or fillets with seasoning salt on both sides. You can use skin-on or skinless salmon here—whatever you have on hand.
  2. In a large deep skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Once hot, place the salmon pieces skin-side down (if using skin-on), and sear for about 1–2 minutes per side just to get a little golden color. We’re not fully cooking them here—just building flavor and sealing in the juices.
  3. Remove the salmon and set it aside on a plate for now.
  4. Cook the veggies. In that same skillet (no need to clean it—hello, flavor!), reduce the heat to medium and add the remaining 2 tablespoons of olive oil.
  5. Toss in the garlic, onion, zucchini and sauté everything together for about 3–4 minutes, or until the veggies are soft and fragrant. You want everything to be slightly translucent and just beginning to caramelize.
  6. Toast the rice and seasonings. Now, stir in the rinsed rice, dried basil, paprika, onion powder and garlic powder, and a generous pinch of salt and pepper. Let everything cook together for 2–3 minutes, stirring often, so the rice gets lightly toasted and infused with all that savory goodness.
  7. Add broth + lemon zest. Pour in your 3 cups of broth and add the zest of one lemon. Give everything a gentle stir, then bring the mixture to a simmer.
  8. Add salmon back in. Gently place the seared salmon cubes on top of the rice and veggies. You don’t need to stir—just nestle them in so they can cook in the steam and soak up all the flavor.
  9. Cover + cook. Cover your skillet with a lid, reduce the heat to low, and let everything simmer gently for 18–20 minutes, or until the rice is fully cooked and has absorbed the broth. The salmon will be perfectly flaky and tender by this point—no overcooking, no dryness.
  10. Once everything is fully cooked, squeeze the juice from the lemon you zested earlier over the whole dish. This adds brightness and balances out the richness of the salmon.
  11. Taste and adjust with a pinch more salt and pepper if needed, and serve warm. I love some grated parmesan cheese on top too!

Notes

*Store in fridge for 3 days. Reheat in microwave or skillet

  • Author: Rachel Mansfield

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