Mediterranean Salmon & Creamy Parmesan Rice
Written By Morgan Hawthorne
This is a one-pan dish that packs so much flavor and gives risotto vibes, but without the extra work. With minimal prep and minimal dishes, this makes for a perfect weeknight meal.
Ingredients
1 lb salmon fillets cut into 1.5 inch strips
olive oil
1/2 lemon juice squeezed
salt
onion powder
garlic powder
SMOKED paprika
Badia brand Complete Seasoning
crushed red pepper
black pepper
garlic paste
1/2 stick salted butter
2 cups cooked, cooled rice (I used leftovers from the day before as a time saver)
8 oz fresh parmesan; grated
1/2 can chickpeas
1 cup canned whole peeled tomatoes
1 cup plus extra chicken broth (or vegetable)
fresh parsley (about 4 sprigs)
Directions
rinse salmon and pat dry. Cut into 1.5 inch strips
Mix all dry ingredients (minus crushed red pepper) in a bowl.
Drizzle olive oil generously on fish. Then coat fish completely on all sides with seasoning.
In a HOT skillet with a heavy drizzle of olive oil place the fillets skin side down. cook about 2 minutes.
Flip salmon on the other 3 sides. Cook each side 1.5- 2 minutes.
You may have to cook your salmon in 2 batches. Don't overcrowd the pan.
Set salmon aside
Add a heavy drizzle (3-4 tbsp) of olive oil to your pan and add in cold/ cooled rice
Add garlic paste. Taste and adjust your seasonings with the same dry seasonings from fish.
In this order Add in tomatoes, chickpeas and butter, crushed red pepper, chicken broth and grated parmesan. Stir in between each ingredient addition.
Snip fresh parsley into dish and stir.
Add cooked fish back into pan. You can remove the skins if you prefer, or leave them on before adding to the pan.
Top with more fresh parsley and fresh grated parmesan and serve!
Hope you enjoy it!!!
