ONE-POT SALMON AND DILL RICE WITH PEAS: A QUICK, HEALTHY DINNER SOLUTION

Table of Contents: One-Pot Salmon and Dill Rice with Peas

One-Pot Salmon and Dill Rice with Peas

Craving a delicious, nourishing meal that leaves you with just one pot to wash? Meet your new weeknight hero.

Introduction: One-Pot Salmon and Dill Rice With Peas

There’s magic in simplicity – especially when it comes to weeknight dinners. This One-Pot Salmon and Dill Rice with Peas combines tender salmon fillets, fragrant basmati rice, and sweet peas in a single pan, crowned with a vibrant yogurt-dill sauce.

As someone who’s tested countless one-pot meals over 15 years of food blogging, I can confidently say this recipe delivers restaurant-quality flavors with minimal cleanup.

Why do busy home cooks adore this dish? It answers three universal needs: quick preparation (ready in under 40 minutes), balanced nutrition (packed with omega-3s and protein), and that elusive “wow factor” perfect for date nights or impromptu family gatherings.

The dill-infused rice absorbs the salmon’s richness, while briny lemon wedges cut through the creaminess of the yogurt sauce. Whether you’re juggling soccer practice schedules or craving a healthy salmon dinner that doesn’t taste like health food, this versatile meal shines.

Alternate Names & Variations

• Salmon Dill Rice Skillet
• One-Pan Salmon & Herb Rice Bowl
• Easy Mediterranean Salmon Rice (use oregano instead of dill)

For a one-pot meal twist, try adding artichoke hearts or swapping peas for asparagus tips in spring.

Ingredients: One-Pot Salmon and Dill Rice with Peas

• 1 ½ cups/10 ounces basmati rice, rinsed and drained
• 2 teaspoons whole coriander seeds
• 1 ½ pounds skinless salmon fillet, cut into 1-inch cubes
• 1 tablespoon extra-virgin olive oil
• Kosher salt and black pepper to taste
• ½ cup frozen peas (no thaw needed)
• ¾ cup plain Greek yogurt (full-fat recommended)
• ¼ cup finely chopped Persian cucumber
• ¼ teaspoon finely grated garlic (optional for sauce)
• ½ cup chopped fresh dill, plus extra for garnish
• Lemon wedges (optional), for serving

Step-by-Step Instructions

1. Toast the spices: Heat olive oil in a deep skillet over medium. Add coriander seeds, stirring 1 minute until fragrant. Chef Tip: Crush seeds lightly with a spoon for intensified flavor.
2. Cook the salmon: Season salmon cubes with salt and pepper. Add to skillet, searing 2 minutes per side (not fully cooked). Transfer to plate.
3. Prepare the rice: In same skillet, add rinsed basmati rice and 2 ¼ cups water. Bring to boil, reduce heat to low, cover, and simmer 12 minutes.
4. Finish cooking: Nestle salmon pieces into partially cooked rice. Scatter peas on top. Cover and cook 6-8 minutes until salmon flakes easily.
5. Make the sauce: While rice cooks, mix yogurt, cucumber, garlic (if using), half the dill, and a pinch of salt.
6. Serve: Fluff rice gently with fork. Top with remaining fresh dill and dollops of yogurt sauce. Serve with lemon wedges.

Why This Recipe Works & Expert Tips

The genius lies in layered cooking: toasting coriander seeds unlocks their citrusy notes, while par-cooking salmon prevents overcooking. Basmati rice’s long grains absorb flavors without becoming mushy. For best results:

• Rinse rice until water runs clear for fluffier texture
• Use room-temperature salmon for even cooking
• Fold peas in during last 5 minutes to retain sweetness

This dish exemplifies easy comfort food for family dinners with its complete protein, veggie, and starch balance.

Storage, Freezing, and Reheating Tips

Store cooled leftovers in airtight containers for up to 3 days. Reheat gently in skillet with 1 tablespoon water to prevent dryness. Freezing note: While possible, the yogurt sauce should be made fresh. Freeze rice-salmon-pea mixture for up to 1 month; thaw overnight before reheating. For healthy and quick lunches, pack components separately.

People Also Ask: One-Pot Salmon and Dill Rice with Peas

How do you make one-pot salmon and dill rice with peas?

Start by toasting coriander seeds to enhance their fragrance. Sear seasoned salmon briefly before simmering with rice and water. The salmon finishes cooking atop partially cooked rice with peas added last. A tangy yogurt-dill sauce provides freshness. This method ensures perfectly cooked salmon and fluffy rice while maximizing flavor development in one pot – no draining required.

What kind of rice is best for a one-pot meal?

Long-grain basmati rice outperforms others here due to its low starch content and ability to absorb liquid without clumping. Avoid short-grain or sushi rice, which become sticky. For gluten-free alternatives, brown basmati increases fiber but requires 10 extra cooking minutes. In testing, jasmine rice worked acceptably but emitted stronger floral notes that competed with dill.

Can I use frozen peas?

Absolutely! Frozen peas are ideal for quick salmon dinners. No need to thaw – their small size ensures they heat through during the rice’s final cooking stage. Fresh peas work too (blanch first if large), but frozen peas offer convenience and consistent year-round quality. For a colorful twist, try frozen peas-and-carrots blends.

Is this a quick and healthy dinner?

Yes on both counts! Clocking in under 40 minutes with 33g protein and 4g fiber per serving, this dish meets healthy and quick criteria. Salmon provides omega-3 fatty acids, while Greek yogurt adds probiotics. Using one pot minimizes cleanup and preserves nutrients that can be lost when draining. For lower carbs, substitute cauliflower rice (add in last 8 minutes).

Conclusion: One-Pot Salmon and Dill Rice With Peas

Next time hectic weeknights threaten your dinner plans, let this fuss-free recipe save the day. I’d love to hear how your family customizes it – maybe with a sprinkle of feta or dash of smoked paprika? Share your creations with #SalmonDillRiceMagic and tag @CrystalRecipes! For more one-pot inspiration, explore the suggestions below.

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