Pan-Seared Rosemary Garlic Lemon Salmon with Wild Rice Blend and Green Beans

Salmon with fresh rosemary and garlic with a wild rice blend and green beans, spritzed with fresh lemon juice.

This dish combines perfectly seared salmon, seasoned with kosher salt, butter, and rosemary, and topped with a savory garlic and shallot sauce. Paired with a wild rice blend cooked in chicken broth and soy sauce for added depth, and tender green beans seasoned with garlic powder, onion powder, salt, and pepper, it creates a flavorful and satisfying meal. Served over a bed of arugula with a squeeze of fresh lemon juice, this dish balances savory and tangy notes beautifully.

Servings

2

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

60 minutes

Ingredients

For the Wild Rice Blend

  • 1 cup wild rice blend
  • 3 cups chicken broth (plus 1/2 cup reserved for the salmon sauce)
  • 1/2 teaspoon salt
  • 2 tablespoons soy sauce

For the Salmon

  • 2 salmon filets, skin removed (optional)
  • 2 sprigs fresh rosemary (one sprig plucked, one left whole)
  • 1 shallot, finely diced
  • 1 garlic clove, finely chopped or minced
  • Butter and high-smoke oil for pan-searing
  • Fresh arugula (for serving)
  • Fresh lemon wedges (for spritzing)

For the Green Beans

  • 2 cups fresh green beans, trimmed
  • 1 tablespoon butter
  • 1/4 teaspoon each: salt, pepper, garlic powder, onion powder

Instructions

Wild Rice Blend

In a medium saucepan, combine 1 cup wild rice blend, 3 cups chicken broth, and 1/2 teaspoon salt. Bring to a soft boil over medium-low heat. Reduce to a simmer and cook for approximately 40 minutes, or until the rice is tender and the liquid is absorbed, stirring occasionally. Stir in soy sauce once the rice is done.

Salmon

Season salmon filets with kosher salt and set aside. In a carbon steel or cast iron skillet, melt 1 tablespoon of butter and 1 tablespoon of high-smoke oil over medium-high heat. Add one whole rosemary sprig and sauté until fragrant, about 1 minute. Place the salmon filets in the skillet and sear each side for about 3 minutes, or until cooked to your preference. Remove salmon and rosemary from the skillet, and set aside. In the same skillet, sauté the shallot, garlic, and plucked rosemary leaves until fragrant. Add the reserved 1/2 cup of chicken broth and deglaze the pan by scraping up the browned bits. Simmer until the liquid reduces to a sauce consistency.

Green Beans

In another skillet, melt 1 tablespoon of butter over medium-high heat. Add the green beans and season with salt, pepper, garlic powder, and onion powder. Sauté until the beans are cooked to your desired tenderness.

Serving

On each plate, create a bed of fresh arugula and place a salmon filet on top. Spoon the wild rice blend alongside the salmon. Arrange the sautéed green beans next to the rice. Drizzle the reduced sauce over the salmon, and finish with a spritz of fresh lemon juice over the salmon and rice.

Prepare 1 cup wild rice blend with 3 cups chicken broth and 1 teaspoon salt. Turn heat to high to bring to a boil. Soft boil on med-low heat for 10 minutes and reduce heat to low to simmer 40 minutes, stirring occasionally, until liquid is absorbed and rice is cooked tender.

Remove the skin if desired and sprinkle with coarse kosher salt and set aside.

Prepare 1 shallot, 1 garlic clove, and 2 sprigs rosemary.

Finely dice 1 shallot and 1 garlic clove in a prep bowl with 2 sprigs of rosemary, one sprig plucked and one whole.

In a preferably carbon steel or cast iron skillet, add 1 tablespoon high smoke point oil and 1 tablespoon butter at cold temp and turn heat to med-high.

Heat until butter and oil begins to sizzle.

Add 1 rosemary sprig to stir in the oil until fragrant, about a minute.

Place the prepared salmon filets over top the rosemary sprig and let sear about 3 minutes.

Flip over another 3 minutes or until salmon is cooked.

Remove salmon and rosemary from pan and set aside to rest.

Add diced shallot and garlic to pan and stir in the 1/2 cup remaining chicken broth with the rosemary leaves from the other sprig. Stir and scrape fond from bottom of pan to boil down into a sauce to spoon over the salmon at serving.

Rice blend liquid is absorbed and ready to serve.

Heat the green beans with butter and seasoning to med-high and stir until cooked to desired tenderness.

Place a bed of arugula on 1/3 of a plate and add the salmon filet on top. Spoon the wild rice blend on 1/3 of the plate. Add the green beans on the other 1/3 of the plate. Spoon the pan sauce on top of the salmon. Spritz the salmon and rice with fresh squeezed lemon juice.