Pan-Seared Chili Salmon Recipe

Name: Pan-Seared Chili Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups fresh baby carrots; 1 cup instant brown rice; 1 cup reduced-sodium chicken broth; 1/4 teaspoon pepper, divided; 3 teaspoons chili powder; 1/2 teaspoon salt; 4 salmon fillets (4 ounces each); 2 teaspoons olive oil; 1 tablespoon minced fresh parsley; 1 teaspoon butter

Servings: persons

3 cups fresh baby carrots
1 cup instant brown rice
1 cup reduced-sodium chicken broth
1/4 teaspoon pepper, divided
3 teaspoons chili powder
1/2 teaspoon salt
4 salmon fillets (4 ounces each)
2 teaspoons olive oil
1 tablespoon minced fresh parsley
1 teaspoon butter

1
Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 12 minutes or until crisp-tender.
2
Meanwhile, in a small saucepan, bring the rice, broth and 1/8 teaspoon pepper to a boil. Reduce heat; cover and simmer for 5 minutes.
3
Combine chili powder and salt; rub over salmon. In a
4
coated with cooking spray, cook salmon in oil over medium-high heat for 4-6 minutes on each side or until fish flakes easily with a fork.
5
Remove rice from the heat; let stand for 5 minutes. Fluff with a fork. In a small bowl, combine the carrots, parsley, butter and remaining pepper. Serve with salmon and rice.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups fresh baby carrots, 1 cup instant brown rice, 1 cup reduced-sodium chicken broth, 1/4 teaspoon pepper, divided, and more.

Yes, Pan-Seared Chili Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Chili Salmon

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