One Pan Salmon and Rice With Lemon & Herbs

This is one of those meals that feels calm to cook. The rice simmers gently, the salmon rests on top and stays moist, and the asparagus softens right at the end. The lemon and herbs keep everything bright. It tastes fresh and comforting at the same time. I like this recipe for evenings when I want something nourishing but don’t want to juggle multiple pots.

The yogurt herb sauce is optional, yet it adds a cool, lively finish. I always make it, especially when I want the meal to feel a little special without extra work.

Why This Recipe Works

• One pan keeps things simple and makes cleanup easy

• Brown rice, salmon, and a vegetable make a full meal

• Poaching the salmon on the rice keeps it tender

• The lemon and herb flavors feel light and refreshing

• Works well for both weeknights and dinners with company

Ingredients You’ll Need

• Salmon fillets, skinless

• Long-grain brown rice or brown basmati

• Asparagus or another quick-cooking vegetable

• Broth or stock

• Shallot

• Olive oil

• Fresh herbs such as dill, parsley, basil, thyme, or chives

• Lemon (zest and juice)

• Greek yogurt for the sauce

Substitutions and Variations

• One larger piece of salmon instead of individual fillets

• Spinach, broccoli florets, green beans, or grape tomatoes in place of asparagus

• Any combination of herbs you have on hand

• The yogurt herb sauce can be spooned on top or served on the side

Step-by-Step Instructions

1. Warm olive oil in a large deep skillet. Add chopped shallot and cook until soft and lightly golden.

2. Add the rice and stir until it absorbs the oil and turns lightly toasted.

3. Pour in the broth. Cover and let it simmer until the rice is nearly tender.

4. Lay thin slices of lemon on the surface of the rice. Set the salmon fillets on top of the lemon. Cover and let the salmon cook gently.

5. While the salmon cooks, stir Greek yogurt, lemon juice, lemon zest, and chopped herbs in a small bowl until smooth.

6. Once the salmon is nearly done, add the asparagus around the edges of the pan. Cover again for a few minutes until the asparagus is just tender.

7. Move the salmon and asparagus to serving plates. Stir chopped herbs and a little extra zest into the rice.

8. Spoon the yogurt sauce over the salmon at the table.

Helpful Notes From the Kitchen

• A kitchen timer helps keep the steps relaxed. Rice takes the longest, salmon needs much less time, and asparagus finishes very fast.

• If the rice seems dry, a splash of broth brings it back.

• If the rice finishes but there is liquid left, turn off the heat and let it rest a few minutes so the rice absorbs it slowly.

• Keep the salmon on the lemon slices so it doesn’t break apart when you lift it out.

Serving Suggestions

This dish stands well on its own. If you want to add something beside it:

• A simple sliced cucumber salad

• A handful of cherry tomatoes dressed with olive oil

• A tray of roasted carrots

• Fresh fruit or a simple yogurt dessert for after

Storage

Leftovers keep in the refrigerator in an airtight container for up to three days. Warm gently so the salmon stays tender.

FAQs

Can I use white rice?
White rice cooks faster than brown. If using white rice, adjust the timing so the salmon goes in much earlier.

Can I use frozen salmon?
Thaw it completely first so it cooks evenly.

Do I need to remove the herb stems?
Use just the leaves for a softer texture.

Is the sauce necessary?
It isn’t required, yet it adds a nice balance to the salmon and rice.

Continue to Content

Yield: 4

One Pan Salmon and Rice With Lemon & Herbs

Print

A bright, fresh dinner that cooks all in one pan.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 1 tablespoon olive oil
• 1 large shallot, minced (reserve 2 teaspoons for the yogurt sauce)
• 1 cup long-grain brown rice
• 2 cups low-sodium vegetable or chicken broth
• 3 teaspoons lemon zest, divided
• 1/4 cup plus 2 tablespoons fresh lemon juice, divided (keep the squeezed lemon halves to slice for the pan)
• 1 pound salmon fillets
• salt and black pepper, to taste
• 1/2 pound asparagus, tough ends trimmed
• 1/4 cup minced fresh herbs, divided (any mix of dill, parsley, basil, chives, thyme, oregano)

Yogurt Herb Sauce

• 1 tablespoon minced shallot (reserved from above)
• 1 teaspoon lemon zest (reserved from above)
• 2 tablespoons fresh lemon juice (reserved from above)
• 1/2 cup plain Greek yogurt (non-fat or low-fat)
• 2 tablespoons minced herbs (reserved from above)
• 1/8 teaspoon sea salt, or to taste

Instructions

1. Heat the olive oil in a large sauté pan over medium-high heat. Add the minced shallot (except the portion saved for the sauce) and cook until lightly golden. Add the rice and let it toast in the pan for a couple of minutes, stirring so it doesn’t burn.
2. Pour in the broth and 1/4 cup of the lemon juice. Stir, cover, and reduce the heat to low. Let the rice simmer gently for about 35 minutes.
3. Season the salmon with salt and pepper. Prepare the asparagus by snapping off the tough ends.
4. After the rice has cooked for 35 minutes, lay a few slices of the juiced lemons over the rice and place the salmon fillets on top of the lemon slices. Cover and cook for 5 minutes.
5. While the salmon cooks, blend the yogurt sauce ingredients until smooth: the reserved minced shallot, reserved lemon zest, reserved lemon juice, yogurt, and half of the fresh herbs.
6. Add the asparagus to the pan, nestling it into the rice around the salmon. If the rice looks dry, add a splash of broth or water. Cover again and let everything cook for another 5 minutes, or until the salmon is opaque and the asparagus is tender. Remove the asparagus early if it cooks faster than the salmon.
7. Lift out the salmon and vegetables. Stir the remaining fresh herbs and the final bit of lemon zest into the rice. Taste and season with salt if needed.
8. Serve the salmon and asparagus over the rice, spooning the yogurt herb sauce over the top just before serving.

Notes

• Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently so the salmon stays tender.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 686Total Fat 32gSaturated Fat 8gUnsaturated Fat 24gCholesterol 189mgSodium 318mgCarbohydrates 34gFiber 6gSugar 5gProtein 63g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

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Final Thought

This dish is steady and comforting. The rice and salmon cook together quietly, and the herbs and lemon brighten everything at the end. It’s the kind of meal that feels thoughtful without asking much of you. Once you make it, you’ll probably keep the basic rhythm of it in mind and come back to it often.

Also try these Rice recipes:-

• Rice Noodles with Spicy Peanut Sauce
• Jamaican rice and peas
• Thai Pineapple Fried Rice