This lightened up rice pilaf is bursting with fresh citrus flavours and succulent salmon and whips up in under 20 minutes!

Yield: 4 servings
Prep time: 2 minutes
Cook time: 20 minutes

Gluten Free One Pot Salmon Lemon Pilaf

This dish just scream spring and early summer. It's a perfect light option for warmer weather that is still filling and full of all the nutrients and goodness you need. I love the way the flaked salmon adds another dimension to this dish and the fresh squeeze of lemon with the zest is pretty unbeatable. We kept things simple and dairy free in this version, but you could totally grate over a nice hard cheese like Pecorino or Parmesan for an added layer of depth.

20 Minute One Pot Gluten Free Salmon Lemon Pilaf Recipe

Special thanks to Sabbini for the fabulous background tiles used in this post.

Ingredients:

For the pilaf
1 white onion, diced
1 garlic clove, diced
1 lemon, zest and juice
2 tablespoons olive oil
200 grams long grain rice
240 grams boneless, skin-on salmon fillets
250ml water
250ml chicken stock
fresh parsley
black pepper*
sea salt (optional)
Need a conversion? Use this handy chart. *Note: You'll want plenty of black pepper.

Gluten Free 20 Minute Salmon Rice Pilaf

Pilaf is super simple to make. It's just the generic name for any type of rice dish that's prepared by first toasting rice in fat before boiling. So many rice dishes start out this way like this 20 minute chicken and chorizo paella, or this gluten free risotto and my take on super easy Mexican rice.

http://www.anyonita-nibbles.co.uk/p/recipe-index.html

Instructions:

Heat one tablespoon of the olive oil in a pan and fry the salmon for about 30 seconds on each side to sear. Don't worry if some of the skin is stuck to the bottom of the pan, it'll add more flavour! Remove the salmon from the pan and set aside.
Add the remaining oil to the pan and fry the garlic and onion until fragrant and translucent, no more than five minutes.
Add the rice and stir to coat in the oil and allow to slightly toast.
Add the chicken stock and the water and cover and simmer until the water is evaporated, about 13 minutes.
Flake the salmon into good-sized chunks while the rice simmers. Once the water has evaporated, stir through the salmon and a good bit of black pepper. Cover and remove from the heat and allow to rest about 10 more minutes.
Stir in the lemon zest and juice, sprinkled over fresh parsley and great over cheese (if using) and serve.