One-Skillet Salmon with Instant Brown Rice Vegetable Pilaf
A complete weeknight dinner featuring tender salmon fillets cooked atop a flavorful pilaf of instant brown rice, carrots, and green beans. The fish steams perfectly while the rice absorbs savory chicken bouillon and dill flavors beneath. A creamy Dijon-dill sauce adds richness to this balanced, protein-packed meal that cooks entirely in one skillet for easy cleanup.
Ingredients
- 1 small carrot, thinly sliced (about 1/3 cup)
- 1 ½ teaspoons chicken-flavor instant bouillon
- 1 teaspoon dried dill weed
- 1 ½ cups water
- 1 cup uncooked instant brown riceregular instant rice1:1neutral
cooking time may vary slightly
- 1 cup frozen french-style green beans
- 8 oz salmon fillet, 1/2 to 3/4 inch thick, halvedcod or halibut fillet1:1pescatarian
firm white fish works well
- ¼ teaspoon lemon-pepper seasoning
- 2 tablespoons light sour cream
- 1 tablespoon mayonnaise or salad dressing
- ½ teaspoon Dijon mustard
- ¼ teaspoon dried dill weed
- fresh dill(optional)
Instructions
- 1
Combine carrot, bouillon, dill, and water in large nonstick skillet and bring to a boil
- 2
Reduce heat, cover, and simmer for 2 minutes
- 3
Uncover and stir in rice and green beans
- 4
Top with salmon skin side down and sprinkle fish only with lemon-pepper seasoning
- 5
Return to boil, reduce heat to medium-low, cover, and cook until liquid is absorbed and fish flakes easily with fork
- 6
Meanwhile, combine sour cream, mayonnaise, mustard, and remaining dill in small bowl
- 7
Remove salmon to serving platter and fluff rice mixture with fork before serving
- 8
Serve sauce alongside salmon and garnish with fresh dill if desired
Tips
Check salmon doneness by gently flaking the thickest part with a fork - it should separate into clean flakes without being translucent.
If rice seems dry before salmon is cooked, add 2-3 tablespoons more water and continue cooking covered.
Let the dish rest 2-3 minutes after cooking to allow any remaining liquid to be absorbed by the rice.
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently in microwave or covered skillet with a splash of water.
Sauce can be made 1 day ahead and refrigerated. Cook salmon and pilaf fresh for best texture.
Serve immediately while salmon is hot and rice is fluffy. Pair with a simple green salad or steamed vegetables.
Common Mistakes
Don't overcook salmon - it will become dry and tough.
Keep skillet covered during cooking to prevent rice from drying out.
Don't stir rice once salmon is added to avoid breaking up the fish.
Substitutions
firm white fish works well
maintains savory flavor
cooking time may vary slightly
FAQ
Can I use fresh green beans instead of frozen?
Yes, use 1 cup fresh green beans cut into 1-inch pieces. Add them with the carrots in step 1 and increase initial cooking time to 4-5 minutes before adding rice.
What if I don't have instant brown rice?
Regular brown rice won't work due to longer cooking time. Use instant white rice instead, following package directions for liquid ratios and cooking time.
How can I tell when the salmon is properly cooked?
Salmon is done when it reaches 145°F internal temperature and flakes easily with a fork. The flesh should be opaque throughout with no translucent areas.