From craving to table
Instructions
- 1
In a medium saucepan, bring chicken broth to a boil. Stir in rice, reduce heat to low, cover, and cook for 15 minutes or until tender. Remove from heat and let stand covered.
- 2
While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Season salmon fillets with salt, pepper, and half the herbes de Provence. Sear salmon, skin-side down, for 3-4 minutes, then turn and cook another 2-3 minutes until just cooked through. Remove and set aside.
- 3
Add remaining olive oil to the skillet. Sauté onion, bell pepper, and zucchini for 4-5 minutes until softened. Stir in cherry tomatoes, garlic, remaining herbes de Provence, and cook for 2 more minutes. Season to taste with salt and pepper.
- 4
Fluff rice with a fork and stir in lemon zest and half the parsley.
- 5
Divide rice among 4 bowls. Top each with sautéed vegetables and a salmon fillet.
- 6
Drizzle with lemon juice and sprinkle with remaining parsley before serving.