Skillet Salmon with Rice and Peas

· 25 min · Fish · pescatarian, gluten-free, high-protein

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Ingredients

• 1 lb (3 fillets) Salmon fillets
• 1 3/4 cups Cooked brown rice
• 1 cup Frozen peas
• 1/4 cup Plain Greek yogurt
• 1 Lemon
• 3/4 tbsp Olive oil
• 1/4 tsp Dried dill
• 1/4 tsp Kosher salt
• 1/4 tsp Black pepper

Method (tap to check — screen stays awake)

1. Pat the salmon dry and season both sides with salt and pepper; dry fish browns more readily in the skillet.
2. Stir the Greek yogurt with the juice of half the lemon and the dried dill in a small bowl; keep it chilled while the fish cooks.
3. Heat the olive oil in a large nonstick skillet over medium heat for about 1 minute, until it flows easily across the pan.
4. Lay the salmon in the skillet and cook over medium heat for 4-5 minutes, until the sides turn opaque about halfway up and the underside releases easily.
5. Turn the salmon carefully and cook for 3-5 minutes more, until the center reaches 145°F or flakes easily with a fork; move thinner fillets off the heat sooner if they reach temperature first.
6. Warm the cooked rice and frozen peas in a covered saucepan over medium-low heat for 5-7 minutes, stirring once or twice, until steaming hot and the peas are tender.
7. Serve the salmon with the rice and peas, yogurt sauce, and remaining lemon cut into wedges; check the fish carefully for bones before serving the child.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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