Salmon Rice Pilaf with Broccoli Rabe
Looking for a fast, healthy, and flavorful dinner idea? This Salmon Rice Pilaf with Broccoli Rabe is a one-pan wonder that brings together juicy salmon, tender broccoli rabe, and perfectly seasoned rice for a satisfying meal. Packed with protein and greens, it's ideal for busy weeknights or meal prep. The pilaf is light yet comforting, and you can easily swap in your favorite grains or veggies. Whether you’re new to cooking salmon or a seasoned home chef, this dish will quickly become a go-to favorite!
Ingredients
- 1 cup 200g white basmati rice
- or substitute with brown rice for extra fiber
- 2 cups 480ml low-sodium chicken broth
- can substitute vegetable broth for a vegetarian base
- 1 tablespoon 15ml olive oil
- extra virgin preferred for best flavor
- 2 cloves garlic minced
- 1 pound 450g salmon fillets, cut into bite-sized pieces
- skinless, boneless
- 1 bunch about 300g broccoli rabe, trimmed and chopped
- or substitute broccolini if preferred
- 1 lemon zested and juiced
- for a fresh burst of flavor
- 1 teaspoon salt
- adjust to taste
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- optional, for a little heat
- Fresh parsley chopped, for garnish
Instructions
- Cook the Rice:Rinse the basmati rice under cold water until clear. In a medium saucepan, bring chicken broth to a boil. Add the rice, lower the heat, cover, and simmer for 15 minutes or until tender.
- Prepare the Broccoli Rabe:While the rice cooks, bring a small pot of water to boil. Blanch broccoli rabe for 1 minute, then immediately transfer to ice water to stop cooking. Drain well.
- Cook the Salmon:In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Add salmon pieces, season with salt, pepper, and red pepper flakes, and cook for 3–4 minutes, turning gently until just cooked through.
- Combine Everything:Stir the blanched broccoli rabe into the skillet with the salmon. Fluff the cooked rice and gently fold it into the skillet mixture. Drizzle lemon juice and sprinkle lemon zest over the top.
- Serve:Garnish with chopped parsley and extra lemon wedges if desired. Serve warm and enjoy!
Notes
-
Rice Substitution:
You can substitute quinoa, couscous, or even cauliflower rice for a lower-carb version. -
Broccoli Rabe Tips:
Blanching removes bitterness—don't skip this step! -
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. -
Meal Prep Tip:
Pre-cook rice and broccoli rabe for an even faster assembly on busy nights.
