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Zesty Lime Salmon With Spanish Rice And Garden Salad

A burst of flavor with juicy salmon fillets, perfectly cooked Spanish rice, and a colorful garden salad, this dish combines zesty lime juice and fragrant spices for an aromatic experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 pieces salmon fillets (6 oz each) Look for fillets with a bright color and firm texture.
  • 2 tbsp olive oil Used for marinating and searing.
  • 2 cloves garlic, minced Enhances flavor.
  • 1 tbsp lime juice Freshly squeezed is best.
  • 1 tsp paprika For seasoning.
  • 1 tsp onion powder Adds depth of flavor.
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 pieces fresh lime, sliced For garnish.
For the Spanish Rice
  • 2 cups long-grain rice
  • 1 tbsp olive oil For sautéing the rice.
  • 2 tbsp tomato paste Adds rich flavor.
  • 4 cups chicken broth For cooking the rice.
  • 1 tsp paprika
  • 1/2 tsp garlic powder
For the Garden Salad
  • 2 cups romaine lettuce, chopped
  • 1 pieces cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 pieces red onion, thinly sliced
  • 2 tbsp ranch dressing Replace with vinaigrette for a lighter version.

Method
 

Preparation
  1. Rub each salmon fillet with olive oil, minced garlic, lime juice, paprika, onion powder, salt, and black pepper. Allow the fillets to sit for about 15 minutes.
  2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Sauté the rice until it turns golden, then add the tomato paste, paprika, and garlic powder.
Cooking
  1. Pour in the chicken broth, raise heat until boiling, then reduce to a simmer and cover for 15-20 minutes.
  2. In a skillet over medium-high heat, add the marinated salmon fillets and sear for 4-5 minutes on each side.
  3. In a large bowl, combine chopped romaine, diced cucumber, halved cherry tomatoes, and thinly sliced onion. Drizzle with ranch dressing and toss.
Assembling
  1. Plate the salmon with a generous scoop of Spanish rice and a portion of garden salad on the side. Garnish with lime slices.

Notes

Store leftovers in an airtight container in the fridge for up to three days. For freezing, place salmon and rice in separate containers. Avoid overcooking salmon; it should flake easily but remain moist.