Ingredients:

  • 2 (6-ounce/170g each) salmon fillets, skin on, pin bones removed
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped (approx. 1/2 cup / 60g)
  • 1 cup long-grain rice, rinsed (approx. 180g)
  • 2 cups chicken broth (or vegetable broth for vegetarian option) (approx. 475ml)
  • 1/4 cup chopped fresh dill (approx. 10g)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Salt and pepper to taste

Instructions:

  1. Sauté onion in olive oil until softened. Add rice and cook briefly to toast. Stir in broth, bring to a boil, then reduce heat, cover, and simmer until liquid is absorbed.
  2. Fluff rice with a fork, then stir in dill, lemon juice, and lemon zest. Season with salt and pepper. Cover and keep warm.
  3. Pat salmon fillets dry with paper towels. Season with salt and pepper.
  4. Heat olive oil in a skillet over medium-high heat. Place salmon skin-side down in the hot pan.
  5. Cook salmon until the skin is crispy and golden brown, about 6-8 minutes. Flip and cook to desired doneness, about 2-4 minutes more (internal temp 145°F/63°C).
  6. Spoon lemon-dill rice onto plates and top with pan-seared salmon. Garnish with extra dill or a lemon wedge, if desired.