Spring Fiesta Salmon and Rice Pilaf

DESCRIPTION

The Spring Fiesta Salmon and Rice Pilaf is a delightful seafood dish that captures the flavors and freshness of spring. The combination of succulent salmon, aromatic basmati rice, and vibrant peas makes this recipe a perfect choice for any occasion. With its vibrant colors and healthy ingredients, this dish not only pleases the taste buds but also offers a nutritious meal option. The Omega-3 fatty acids in salmon provide numerous health benefits while the basmati rice and peas add fiber and essential nutrients to the dish. Prepare this tasty salmon meal for a dinner party, a family gathering, or simply to treat yourself to a delicious and satisfying meal. It's a versatile recipe that can be enjoyed as a standalone dish or paired with a refreshing side salad or steamed vegetables. So next time you're looking for a flavorful and healthy seafood dinner, try the Spring Fiesta Salmon and Rice Pilaf. It's a recipe that guarantees a delightful dining experience, leaving you craving more with every savory bite.

INGREDIENTS

Servings: 4

Salmon fillets (6 oz. each), patted dry	4
Spicelopedia® Southwest Zesty Fiesta seasoning	1 Tbsp.
Prepared basmati rice	4 servings
Frozen (defrosted) or fresh green peas	½ cup
Olive oil	3–5 Tbsp.
Butter	2 Tbsp.
Lemon, for garnish	1

STEPS

1. Season each salmon fillet with about ½ teaspoon of Spicelopedia® Southwest Zesty Fiesta seasoning. If using skin-on fillets, season only the flesh side.
2. Heat a large skillet over medium-high heat and add the olive oil. Once the pan is hot, place the salmon fillets skin-side down (if using skin-on fillets).
3. Cook the salmon for about 6 minutes, or until it is cooked halfway through. If needed, add up to 2 more tablespoons of olive oil, then carefully flip the fillets and cook for an additional 1–2 minutes, or until the salmon reaches your desired doneness.
4. Stir the peas and butter into the prepared basmati rice. Season with the remaining Spicelopedia® Southwest Zesty Fiesta seasoning and mix until the butter has melted.
5. Serve each salmon fillet over the rice pilaf with a lemon wedge for garnish.