Spiced Salmon & Lemon Basmati

Our spiced salmon and lemon rice dish is a bright, fragrant, and satisfying meal featuring moist, tender salmon—seasoned with coriander and cumin—paired with fluffy rice infused with lemon juice, zest, and herbs like dill. Enjoy this versatile, healthy dish.

Ingredients

2 tablespoons unsalted butter
1 shallot, minced
1 ¼ cups organic basmati rice, rinsed well
Zest (in wide strips) and juice of 1 lemon, plus wedges for serving
Kosher salt
1 1/2 pounds skin-on salmon, cut into 4 even pieces
Freshly ground pepper
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
2 tablespoons exta-virgin olive oil
¼ cup finely chopped roasted pistachios
2 scallions, thinly sliced
¼ cup roughly chopped fresh dill optional

Instructions

Special instruction: Leave the skin on your salmon: It has a high concentration of omega-3 fatty acids.

Preheat the oven to 375˚ F. Melt the butter in a medium ovenproof skillet over medium heat. Add the shallot and cook, stirring, until softened, about 2 minutes. Add the rice and lemon zest and cook, stirring, 1 minute. Add 2 cups water and 1 teaspoon salt; bring to a boil, stirring. Cover with a tight-fitting lid and bake until the liquid is absorbed, 17 minutes. Set aside.

Meanwhile, season the salmon with salt, pepper, the coriander and cumin. Heat a large ovenproof nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering. Add the salmon, skin-side down, and cook until the skin is browned and crisp, 3 to 5 minutes. Transfer the skillet to the oven and bake until the fish is mostly cooked through, 3 to 5 minutes, depending on the thickness of your fish. Flip the fish and bake until cooked through, 1 more minute.

Stir 3 tablespoons pistachios and the lemon juice into the rice with a fork; season with salt and divide among plates. Top with the fish, skin-side up, the scallions, dill (optional) and remaining 1 tablespoon pistachios. Serve with lemon wedges.

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