Salmon & Lemon-Pepita Pan Sauce

with Garlic Rice & Sautéed Veggies

40 MIN

2 Servings

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From the Test Kitchen

The star of this dish is the vibrant pan sauce we're serving over seared salmon featuring a zesty combination of bright lemon juice, crunchy pepitas, and our new tomato chipotle butter. Sides of garlic rice and sautéed green beans and bell pepper round out the dish on a hearty note.
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Nutrition

PER SERVING
Calories

750 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
½ cup Long Grain White Rice
1 oz Tomato Chipotle Flavored Butter
1 Lemon
2 cloves Garlic
2 Scallions
2 Tbsps Raw Pepitas
6 oz Green Beans
¼ tsp Crushed Red Pepper Flakes
1 Bell Pepper
1 Tbsp Light Brown Sugar

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard any stem ends from the green beans. Thinly slice the scallions. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

2 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

5 Make the pan sauce & serve your dish

To the pan of reserved fond, add the pepitas and sliced scallions. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the butter, sugar, and lemon juice (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the sugar has dissolved and the butter is melted. Turn off the heat. Serve the cooked fish with the cooked rice and cooked vegetables. Top the fish with the pan sauce. Enjoy!