Creamy, fresh, and a touch of luxury: this salmon with dill sauce and rice evokes both summer and comfort. The tender fish is balanced by the freshness of lemon and dill, while the plant-based cream ties everything together into a smooth sauce. It’s a dish that looks elegant but comes together surprisingly quickly.
Since this recipe uses oat-based plant-based cream instead of regular milk or cream, it’s a great choice for a cow’s milk-free or lactose-free day. The ingredients are easy to find, and the preparation is straightforward. Just taste it at the end and finish it off with a little extra lemon or salt—that’s how you get the most out of this creamy classic.
Preparation
Step 1: Cooking rice
Cook the rice according to the instructions on the package until it is cooked through and fluffy. Then let it sit for a moment with the lid on the pot so the grains separate nicely.
Step 2: Cooking the salmon
Heat the oil in a skillet over medium heat. Cook the salmon fillets for 2 to 3 minutes on each side until they are just cooked through and have a light golden brown edge. Don't overcook them—this will keep the fish juicy.
Step 3: Make the sauce
Heat the plant-based cream over low heat. Add finely chopped dill and some lemon zest. Stir gently until the sauce thickens slightly and the aroma of the dill is released. Season to taste with salt and pepper.
Step 4: Merge
Place the pan-seared salmon on plates and spoon the warm sauce over it. If desired, squeeze a little lemon juice over it for extra freshness.
Step 5: Serving
Serve the salmon with the cooked rice. Garnish with a sprig of fresh dill and enjoy the creamy, refreshing combination.
Nutritional values per person
- 🥦 Vegetables: 70 g
- 🍚 Carbohydrates: 45 g
- 🍗 Protein: 24 g
- 🥑 Grease: 15 g
- 🌾 Fiber: 3 g
- 🧂 Salt: 1.1 g
- 🔥 Energy: 560 calories
Tips & label
Try substituting dill with chives or tarragon for a different herbal flavor.
Delicious with steamed broccoli or green beans on the side with the rice.
Check the plant-based cream and seasoning mix for milk ingredients; some varieties may still contain traces.
Store leftovers in the refrigerator for up to one day, and gently reheat them in a small saucepan with a splash of water or cream.
Chop the dill just before using it so that the flavor stays fresh and the color stays a beautiful green.
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