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Lime-glazed salmon served with Spanish rice and a fresh garden salad.

Zesty Lime Salmon With Spanish Rice And Garden Salad

A delightful dish that combines tender salmon with zesty lime, hearty Spanish rice, and a fresh garden salad, perfect for busy weeknights or special occasions.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Latin, Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 fillets salmon fillets (6 oz each) Look for fillets that are firm and bright in color.
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp lime juice
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 fresh lime, sliced
For the Spanish Rice
  • 2 cups long-grain rice
  • 1 tbsp olive oil Used for sautéing the rice.
  • 2 tbsp tomato paste
  • 4 cups chicken broth
  • 1 tsp paprika
  • 1/2 tsp garlic powder
For the Garden Salad
  • 2 cups romaine lettuce, chopped
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 medium red onion, thinly sliced
  • 2 tbsp ranch dressing Can be substituted with a vinaigrette.

Method
 

Preparation
  1. Rub the salmon fillets with olive oil, garlic, lime juice, paprika, onion powder, salt, and pepper. Allow it to marinate for a few minutes.
  2. In a pot over medium heat, sauté the rice with olive oil until it starts to turn golden and becomes fragrant.
  3. Stir in the tomato paste, paprika, and garlic powder.
  4. Pour in the chicken broth, bring to a boil, then reduce to a simmer, covering until the rice is fluffy and no liquid remains.
Cooking the Salmon
  1. Sear or bake the salmon for 4-5 minutes per side until golden and flaky.
Making the Salad
  1. Combine chopped romaine lettuce, diced cucumber, halved cherry tomatoes, and sliced red onion in a bowl. Drizzle with ranch dressing and toss.
Serving
  1. On a serving platter, arrange the salmon alongside Spanish rice and garden salad.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. For freezing, store components separately for up to 2 months.