Healthy Salmon Salsa Verde with Crispy Rice
This healthy salmon salsa verde is served over crispy rice and finished with a bright, herby citrus sauce — an easy, flavorful weeknight dinner ready in under 30 minutes.
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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