One Pan Sumac Salmon with Golden Rice Recipe
This One Pan Sumac Salmon with Golden Rice is a flavorful and vibrant meal that combines tender, sumac-spiced salmon with aromatic turmeric-infused basmati rice and crisp green beans. Cooked all in one pan on the stovetop, it’s a straightforward yet impressive dish perfect for a wholesome weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Salmon
- 1 lb. center-cut salmon, skin removed
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. sumac
- 1 tsp. granulated garlic (or garlic powder)
- 1/2 tsp. kosher salt
Rice & Vegetables
- 1 Tbsp. extra-virgin olive oil
- 1 tsp. kosher salt, divided (1/2 tsp. used in salmon, 1/2 tsp. remaining for rice)
- 1 cup finely chopped yellow onion
- 2 garlic cloves, minced
- 1 tsp. ground turmeric
- 3/4 tsp. sweet paprika
- 1/2 tsp. ground coriander (or cumin)
- 1/2 tsp. black pepper
- 1 cup dry basmati rice
- 1 3/4 cups vegetable broth
- 8 oz. French green beans (haricots verts), sliced on the bias into thirds
Toppings & Garnishes
- 1/2 cup plain full-fat Greek yogurt
- Juice of 1 lemon, divided
- Optional garnishes: chopped fresh parsley, pickled shallots, and/or slivered almonds
Instructions
- Prepare the salmon: Cut the salmon into 1×1-inch cubes and place them in a bowl. Add 2 tablespoons of olive oil, sumac, granulated garlic, and 1/2 teaspoon kosher salt. Gently toss everything together to evenly coat the salmon pieces with the seasoning.
- Cook the salmon: Heat a large sauté pan over medium heat. Once hot, arrange the salmon pieces in a single layer and cook undisturbed for 3 to 4 minutes until they develop a nice golden crust. Carefully turn or toss the salmon and continue cooking for an additional 2 to 3 minutes until fully cooked through. Transfer the cooked salmon to a clean plate and set aside.
- Sauté the aromatics: In the same pan, add the remaining 1 tablespoon of olive oil and chopped onion. Cook the onion for about 4 minutes until softened. Add the minced garlic, turmeric, paprika, ground coriander (or cumin), and black pepper, stirring frequently for about 2 minutes until the spices become fragrant.
- Cook the rice and beans: Add the basmati rice to the pan and stir to coat the grains in the spiced mixture. Toast the rice for about 1 minute. Then pour in the vegetable broth along with the sliced green beans and the remaining 1/2 teaspoon kosher salt. Bring the mixture to a boil, cover the pan, reduce the heat to medium-low, and let it simmer gently until the liquid is absorbed and the rice is tender and fluffy, approximately 16 to 18 minutes. Optionally, add green beans midway through cooking if you prefer them crisper.
- Combine salmon and finish: Return the cooked salmon pieces to the pan with the rice and gently stir to combine and warm through. Squeeze in juice from half of the lemon and mix lightly.
- Prepare the yogurt sauce and serve: In a small bowl, combine the Greek yogurt with the remaining lemon juice (about 1 tablespoon). Serve the salmon and rice topped with dollops of the lemony yogurt sauce. Garnish with optional chopped fresh parsley, pickled shallots, or slivered almonds as desired.
Notes
- For more texture in the green beans, add them halfway through the rice cooking time instead of at the start.
- Sumac adds a tangy lemony flavor—try not to substitute with lemon powder for the authentic taste.
- Ensure the pan has a fitted lid for proper simmering and fluffier rice results.
- Use full-fat Greek yogurt for a creamy, rich topping that complements the salmon.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
