This Healthy Salmon with Salsa Verde with Crispy Rice is a simple dinner that feels a little special without a lot of effort. Broiled salmon, golden crispy rice and a bright citrusy salsa verde come together fast. This is a solid option for weeknights or casual entertaining.
The salmon and rice are intentionally kept straightforward so the salsa verde can do the heavy lifting. It's fresh, herby and packed with citrus which instantly wakes up the entire dish. As a professional recipe developer, this is one of my favorite things to serve to guests!
If you are looking for more delicious salmon recipes, check out our: Blackened Creamy Cajun Pasta with Salmon, Salmon Quinoa Salad or Baked Greek Salmon.
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Why You'll Love this Recipe
- Fresh: The citrus and fresh herbs in the salsa verde keep this dish feeling bright and balanced. It's satisfying without feeling heavy.
- Simple: The salmon and rice are kept intentionally straightforward, which keeps prep easy and cleanup minimal. The quick, no-fuss salsa verde ties everything together without adding extra steps.
- Versatile: This recipe fits into real life easily. It works for a quick weeknight dinner, looks great served on a big platter for sharing and can be adapted with different grains or proteins depending on what you have on hand.
Ingredients
Here are the ingredients you will need for this salmon recipe:
- Salmon: You will need a large 1 pound salmon filet.
- Olive oil
- Salt & black pepper
- Rice: You will need cooked white rice. Leftover rice is perfect for this!
- Red wine vinegar
- Lime
- Orange
- Garlic
- Cilantro
- Italian parsley
See quantities below in the recipe card.
Directions
Let's make this recipe together!
Broil the Salmon
Turn your broiler on high. Place the salmon fillet on a baking sheet and drizzle with olive oil. Season evenly with salt and black pepper. Broil for 12-14 minutes, until the salmon is cooked through and golden on top.
Crisp the Rice
While the salmon cooks, heat olive oil in a large skillet over medium-high heat. Add the cooked rice to the hot pan and season with a pinch of salt and pepper. Press the rice into an even layer and let it cook undisturbed for 4-5 minutes to develop a crispy bottom.
Make the Salsa Verde
In a bowl, combine together the olive oil, red wine vinegar, lime juice, orange juice, salt, and black pepper. Stir in the garlic, cilantro, and parsley. Taste and adjust seasoning or citrus as needed.
Assemble and Serve
Spoon the crispy rice onto a serving platter, top with the broiled salmon, and generously drizzle with the salsa verde. Serve immediately.
Recipe Substitutions and Variations
Here are some common recipe substitutions and variations for this healthy recipe.
- White rice: Use brown rice or jasmine rice depending on what you have. Cooked leftover rice is ideal in this recipe, making it perfect for meal prepping!
- Salmon: Swap the salmon for shrimp or chicken thighs cooked the same way.
- Additions: Add a spoonful of capers or a pinch of red pepper flakes to the salsa for extra punch.
Tina's Tips and Tricks
- Let the rice sit undisturbed. Once the rice is pressed into the pan, resist the urge to stir. Giving it time to sit against the hot skillet is what creates that golden, crispy layer instead of soft, steamed rice.
- Chop the herbs finely. Smaller pieces help the salsa verde coat the salmon evenly, so every bite gets a little of that fresh, herby flavor instead of large chunks sitting on top.
- Taste and adjust before serving. Citrus can vary, so give the salsa a quick taste and tweak the salt or citrus if needed. A small adjustment right before serving can make the whole dish feel more balanced.
Recipe Storage and Reheating
Here are storage and reheating instructions for this recipe.
- Refrigerator Storage: Store the salmon, crispy rice and salsa verde separately in airtight containers in the refrigerator for up to 3 days.
- Freezer Storage: Freezing isn't recommended for the salsa verde, but the salmon and rice can be frozen separately for up to 2 months if needed.
- Reheating Instructions: Reheat the salmon and rice gently in a skillet or microwave until warmed through, then spoon the salsa over just before serving.
Frequently Asked Questions
Yes, leftover rice works really well for this recipe. Cold, cooked rice tends to crisp up better in the skillet because it has less moisture than freshly cooked rice.
Either option works here, so it really comes down to preference. Skin-on salmon can add a little structure when broiling, while skin-off makes serving and eating a bit easier.
Yes, the salsa verde can be made ahead and stored in the fridge. Just give it a good stir before serving and adjust the seasoning or citrus if needed since the flavors can mellow as it sits.
Healthy Salmon Salsa Verde with Crispy Rice
Ingredients
For the Salmon
- 1 lb salmon fillet
- 1 teaspoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Crispy Rice
- 2 cups cooked white rice
- 2 tablespoons olive oil
- Pinch of salt and black pepper
For the Salsa Verde
- ¼ cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- Juice of 1 lime
- Juice of 1 orange
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 garlic cloves finely chopped
- 1 small bunch cilantro chopped
- 1 small bunch Italian parsley chopped
Instructions
- Broil the salmon: Turn your broiler on high. Place the salmon fillet on a baking sheet and drizzle with olive oil. Season evenly with salt and black pepper. Broil for 12-14 minutes, until the salmon is cooked through and golden on top.
- Crisp the rice: While the salmon cooks, heat olive oil in a large skillet over medium-high heat. Add the cooked rice to the hot pan and season with a pinch of salt and pepper. Press the rice into an even layer and let it cook undisturbed for 4-5 minutes to develop a crispy bottom.
- Make the salsa verde: In a bowl, combine together the olive oil, red wine vinegar, lime juice, orange juice, salt, and black pepper. Stir in the garlic, cilantro, and parsley. Taste and adjust seasoning or citrus as needed.
- Assemble and serve: Spoon the crispy rice onto a serving platter, top with the broiled salmon, and generously drizzle with the salsa verde. Serve immediately.
Notes
- Cooked leftover white rice is perfect in this recipe. Brown rice looks great as well.
Did You Make This Recipe?
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