Fresh, light, and sunny: this salmon with lemon rice and green peas smells like spring and tastes like simplicity. The rice has a light citrus note, the salmon stays tender, and the green peas add color and sweetness. It’s a dish you can serve without any stress, yet it still feels like you put some effort into it. A bowl full of comfort with a fresh twist.
Since this recipe doesn’t use regular milk or cream, it’s a great fit for a cow’s milk-free diet. The flavors remain pure and light, and you don’t have to search for complicated substitutes. Just cook with what you already know, but with a slightly fresher twist. Handy for anyone who wants to avoid cow’s milk or simply craves a light, balanced meal.
Preparation
Step 1: Cook the rice with lemon
Cook the rice according to the instructions on the package. Grate the lemon zest and add it to the cooking water along with a splash of lemon juice. This will infuse the rice with a fresh flavor. Then let the rice steam for a moment so it stays fluffy.
Step 2: Cook the salmon
Heat the oil in a skillet over medium heat. Place the salmon skin-side down and cook until the skin is crispy. Flip the fillets and cook briefly until the inside is just cooked through. Don't cook them too long, or the salmon won't stay nice and juicy.
Step 3: Add the green peas
Boil or steam the peas briefly, until they are bright green and al dente. Then mix them into the warm rice. This will keep them fresh and help them retain their color. Taste and see if they need a little more salt or lemon.
Step 4: Serve together
Spoon the lemon rice with peas into bowls or onto plates. Place the salmon on top and, if desired, add a lemon wedge. Serve immediately so that everything is warm and fragrant when it reaches the table.
Nutritional values per person
- 🥦 Vegetables: 150 g
- 🍚 Carbohydrates: 48 g
- 🍗 Protein: 24 g
- 🥑 Grease: 14 g
- 🌾 Fiber: 3 g
- 🧂 Salt: 1.1 g
- 🔥 Energy: 540 kcal
Tips & label
Add extra lemon zest for a fresher flavor or some chili flakes for a little kick.
Serve with fresh dill or a handful of arugula for a pop of color.
When using spice mixes or bouillon cubes, make sure they do not contain any milk ingredients.
Store leftovers in the refrigerator for up to two days, and reheat them gently in the microwave or on the stovetop.
Use a fork to fluff the rice; this will keep it light and fluffy and prevent it from becoming sticky.
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