- 2 (8 oz) skinless salmon filets
- Salt and pepper
- Juice of 1 lemon1
- tablespoon olive oil
- 2 tablespoons butter
- 6 cloves garlic, roughly chopped
- Around 4 tablespoons fresh parsley, chopped
- Lemon slices
- 2 teaspoons olive oil½ cup onion, diced
- ½ cup carrots, diced
- ½ cup celery, diced
- 2 teaspoons chicken bouillon granules
- 1 cup jasmine rice
- 1 ¾ cups of water
- Salt and pepper
- 1 tablespoon fresh parsley, chopped
- Allow your salmon to sit out until it reaches room temperature. Pat them dry with a paper towel. Season all over with salt and freshly cracked pepper. Squeeze the lemon juice over the salmon and rub everything into the filets.
- Heat the olive oil in a cast iron skillet over medium high heat until hot. Place the salmon filets in the pan, pressing them down lightly to ensure that the entire side of the salmon comes into contact with the pan. Sear without touching it for about 4 minutes.
- Flip the salmon over and sear the other side for another 4 minutes. During this time, add the butter, chopped garlic, half of your parsley, the rest of the lemon juice, and your lemon slices. Stir the sauce around the filets as they cook.
- After cooking, place the salmon on top of the rice and drizzle some of the butter sauce over the top. Garnish with the remainder of the fresh parsley.
- Heat the olive oil in a medium sized pan over medium heat. Add the onion, carrots, and celery to the pan and sauté until the onions start to turn translucent, about 4-5 minutes.
- Add the rice and bouillon and cook, stirring often, for another 3-4 minutes.
- Add the water, salt and pepper, and stir. Cover with a lid and reduce the heat to a low simmer. Cook for 20 minutes, without removing the lid.
- After the 20 minutes have passed, remove the pan from the heat and allow it to sit for another 5 minutes without removing the lid.
- Fluff the rice with a fork and taste and season with additional salt and pepper if necessary. Toss in the parsley and mix before plating.