Skillet-Cooked Salmon Fillets with Wild Rice

Photo byGwen Wren using Canva

"My doctor would approve of this healthy meal and it's surprisingly really good! Definitely will be making this again."

Skillet-Cooked Salmon Fillets with Wild Rice

Ingredients:

For the Salmon:

• 4 salmon fillets (6 oz each)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• Salt and pepper to taste

For the Wild Rice:

• 1 cup wild rice
• 3 cups vegetable or chicken broth
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, shredded
• Salt and pepper to taste
• Green onions, thinly sliced, for garnish (optional)

Instructions:

1. Prepare the Wild Rice:

• Rinse the wild rice under cold water.
• In a medium saucepan, bring the broth to a boil. Add the wild rice, shredded carrot, onion, and garlic. Reduce the heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and has absorbed most of the liquid.
• Once cooked, season with salt and pepper to taste. Keep warm.

2. Cook the Salmon:

• Season the salmon fillets with salt and pepper.
• Heat a large skillet over medium-high heat. Add the olive oil to the skillet.
• Place the salmon fillets in the hot skillet. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
• Remove the salmon fillets from the skillet and set aside.

3. Prepare the Sauce:

• Add the lemon juice and minced garlic to the skillet.
• Stir and scrape up any browned bits from the bottom of the pan.
• Let the mixture simmer for a minute or two until it slightly reduces. Spoon the reduced sauce over the salmon fillets.

4. Serve:

• Plate the wild rice and garnish with thinly sliced green onions.
• Place a cooked salmon fillet next to the wild rice on each plate and drizzle the pan juices over the top.
• Serve immediately.