The aroma of pan-seared salmon and fresh lemon fills the kitchen while the rice gently steams. The green beans stay crisp and add a nice texture alongside the tender fish. This dish is light, fresh, and yet satisfying. It’s perfect for a weeknight when you want something healthy and simple without a lot of dishes or fuss.
Since this recipe doesn't use cream or butter, it fits well with a cow's milk-free cooking style. The flavor remains pure and fresh, and you can't go wrong with plant-based margarine or oil. It's also a good option if you want to avoid lactose, as long as you check the labels of the products you use.
Preparation
Step 1: Cooking rice
Cook the rice according to the instructions on the package. Grate some lemon zest and add it to the cooking water for a fresh flavor. Stir occasionally to prevent the rice from sticking.
Step 2: Prepare the green beans
Cook the green beans for 6 to 8 minutes until they are al dente. Drain them and rinse briefly with cold water so they stay bright green and retain their crunch.
Step 3: Cooking the salmon
Heat oil in a skillet and cook the salmon fillets for 3 to 4 minutes on each side over medium heat. The fish is done when it’s just no longer translucent on the inside. Don’t overcook it—that way, it will stay juicy.
Step 4: Finish the lemon rice
Stir some lemon juice into the warm rice and season with salt and pepper. Taste it to see if it's tangy enough, and add a little more zest if needed.
Step 5: Serving
Divide the lemon rice among the plates, arrange the green beans next to it, and place the salmon on top. Serve immediately so that everything is warm and fragrant when it reaches the table.
Nutritional values per person
- 🥦 Vegetables: 90 g
- 🍚 Carbohydrates: 50 g
- 🍗 Protein: 24 g
- 🥑 Grease: 15 g
- 🌾 Fiber: 4 g
- 🧂 Salt: 1.1 g
- ⚡ Energy: 560 calories
Tips & label
Add some fresh dill or parsley for extra freshness.
Serve with extra lemon wedges or a small cucumber salad.
If you follow a strictly cow's milk-free diet, check the rice and spice mix for milk ingredients.
Store leftovers in the refrigerator for up to one day, and gently reheat them in a pan with a splash of water.
Use a nonstick pan for the salmon so that it comes out easily and doesn't fall apart.
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