Introduction
Craving a weeknight meal that’s both incredibly satisfying and deceptively simple to prepare? Look no further than this Creamy Garlic Salmon with Rice & Broccoli! Imagine tender, flaky salmon coated in a rich, aromatic garlic cream sauce, perfectly complemented by vibrant, crisp-tender broccoli and a fluffy bed of rice. This dish isn’t just a feast for the eyes; it’s a harmonious blend of textures and flavors that will have your taste buds singing and your family asking for seconds. It’s the kind of meal that feels gourmet but comes together with surprising ease, making it an absolute lifesaver for busy evenings when you still want to put a healthy and delicious dinner on the table.
What makes this Creamy Garlic Salmon so special? It’s the perfect marriage of convenience and indulgence. Salmon, a powerhouse of omega-3 fatty acids, is quick-cooking and naturally flavorful. When paired with a decadent, garlicky cream sauce, it transforms into an irresistible main course. The bright green broccoli adds a welcome pop of color and essential nutrients, while the simple rice acts as the ideal canvas to soak up every last drop of that glorious sauce. This recipe is designed to minimize fuss without compromising on taste, often allowing you to cook the main components in a single pan, which means less cleanup and more time to enjoy your culinary creation.
Whether you’re a seasoned chef or a kitchen novice, this recipe is incredibly approachable. It highlights fresh ingredients and straightforward techniques, proving that healthy eating doesn’t have to be boring or time-consuming. It’s a balanced meal that provides protein, healthy fats, complex carbohydrates, and plenty of vitamins, making it an excellent choice for anyone looking to nourish their body without sacrificing flavor. Get ready to add this Creamy Garlic Salmon with Rice & Broccoli to your regular rotation – it’s destined to become a beloved family favorite!
Nutritional Information
Per serving (approximate values):
- Calories: 620
- Protein: 45g
- Carbohydrates: 55g
- Fat: 25g
- Fiber: 6g
- Sodium: 680mg
Ingredients
- 1.5 lbs salmon fillets, skinless, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large head of broccoli, cut into bite-sized florets (about 4 cups)
- 4 cloves garlic, minced
- 1 small shallot, finely chopped (optional, for extra flavor)
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped, plus more for garnish
- 1 tbsp fresh dill, chopped (optional)
- 1/2 tsp dried Italian seasoning
- Salt and freshly ground black pepper to taste
- 2 cups cooked white rice (about 1 cup uncooked rice)
- 1/2 tbsp cornstarch mixed with 1 tbsp cold water (optional, for thickening)
Instructions
- Prepare the Rice: Begin by cooking your white rice according to package directions. For most long-grain white rice, combine 1 cup uncooked rice with 1.5-2 cups water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed and rice is fluffy. Keep covered until ready to serve.
- Prepare Salmon and Broccoli: Pat the salmon cubes dry with paper towels. Season them generously with salt and black pepper. Set aside. Prepare the broccoli florets; ensure they are washed and dried.
- Cook Broccoli: Heat 1 tbsp of olive oil in a large skillet or pan over medium-high heat. Add the broccoli florets and cook for 5-7 minutes, stirring occasionally, until crisp-tender and slightly charred in spots. You can add 1-2 tablespoons of water and cover the pan for a few minutes to help steam them if they are too firm. Remove the cooked broccoli from the skillet and set aside.
- Sear Salmon: In the same skillet, add a little more olive oil if needed. Increase heat to medium-high. Add the seasoned salmon cubes in a single layer, being careful not to overcrowd the pan. Sear for 2-3 minutes per side, until golden brown and cooked through. The salmon should flake easily. Remove the salmon from the skillet and set aside with the broccoli.
- Sauté Aromatics: Reduce the heat to medium-low. If there’s excess oil in the pan, carefully drain some off. Add the minced garlic and chopped shallot (if using) to the skillet. Sauté for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
- Deglaze and Build Sauce: Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a gentle simmer.
- Add Cream and Seasonings: Stir in the heavy cream, Parmesan cheese, lemon juice, and dried Italian seasoning. Season with salt and black pepper to taste. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, allowing it to thicken slightly. If you prefer a thicker sauce, stir in the cornstarch slurry (1/2 tbsp cornstarch mixed with 1 tbsp cold water) and simmer for another minute until desired consistency is reached.
- Combine Ingredients: Gently add the cooked salmon and broccoli back into the skillet with the sauce. Toss gently to coat everything evenly. Stir in the fresh chopped parsley and dill (if using).
- Serve: Divide the cooked rice among serving bowls. Spoon the creamy garlic salmon and broccoli mixture generously over the rice. Garnish with additional fresh parsley, if desired, and a sprinkle of black pepper. Serve immediately and enjoy!
Cooking Tips and Variations
To achieve the best results with your Creamy Garlic Salmon, paying attention to a few key details can make all the difference. Firstly, when searing the salmon, ensure your pan is hot enough to create a beautiful golden crust but not so hot that it burns. Patting the salmon dry before seasoning is crucial for this, as excess moisture will steam rather than sear. Don’t overcrowd the pan; cook the salmon in batches if necessary to maintain consistent heat and achieve that perfect sear. Overcooked salmon can be dry and tough, so keep an eye on it – it’s done when it flakes easily with a fork. For the broccoli, aim for a crisp-tender texture and a vibrant green color. Blanching it briefly in boiling water for 2-3 minutes before sautéing, or steaming it, can help achieve this without overcooking. You want it to have a slight bite, not be mushy.
The sauce is the heart of this dish, and adjusting its consistency is key. If your sauce is too thin, let it simmer for a few extra minutes to reduce and thicken naturally, or use the cornstarch slurry as instructed. If it becomes too thick, a splash of extra broth or cream will thin it out. Fresh herbs truly elevate the flavor profile, so opt for fresh parsley and dill over dried if possible. For an extra layer of flavor, consider adding a pinch of red pepper flakes to the sauce for a subtle kick, or a dash of white wine with the broth for added depth. Always taste and adjust seasonings at every stage of cooking – the right amount of salt and pepper can transform a good dish into a great one.
This recipe is also incredibly versatile, allowing for numerous variations to suit different preferences or ingredients you have on hand. For a dairy-free version, substitute heavy cream with full-fat coconut milk (canned, not from a carton) and use nutritional yeast or a dairy-free Parmesan alternative for the cheese. You can swap salmon for other quick-cooking fish like cod, halibut, or even shrimp, adjusting cooking times accordingly. If you’re not a fan of broccoli, asparagus, spinach, or green beans would make excellent vegetable alternatives. For a different carb base, consider serving this dish over quinoa, couscous, or even pasta. You could also stir in sun-dried tomatoes or artichoke hearts into the sauce for an extra burst of flavor and color. Don’t be afraid to experiment and make this recipe your own!
Storage and Reheating
Proper storage and reheating are essential to maintain the quality and safety of your Creamy Garlic Salmon and Broccoli. Once the dish has cooled to room temperature, transfer any leftovers to an airtight container. This helps prevent the growth of bacteria and keeps the food fresh. Store the container in the refrigerator for up to 3-4 days. It’s best to store the rice separately if possible, as it can sometimes dry out or change texture when mixed with the saucy components, but it’s fine to store it all together if that’s more convenient.
When it comes to reheating, the goal is to warm the dish through without overcooking the salmon or drying out the sauce. The microwave is the quickest option: transfer a single serving to a microwave-safe plate or bowl, cover loosely with a lid or microwave-safe plastic wrap to trap moisture, and heat on medium power for 1-2 minutes, stirring halfway through, until heated through. Be cautious not to overheat, as this can make the salmon tough and the sauce separate.
For a slightly better result, especially if you have a larger portion, reheating on the stovetop is recommended. Transfer the leftovers to a skillet or saucepan over medium-low heat. Add a splash of broth, water, or extra cream to help loosen the sauce and prevent it from drying out. Stir gently and cook until heated through, about 5-7 minutes. Again, avoid high heat to prevent the sauce from breaking or the salmon from becoming rubbery. If reheating rice separately, you can microwave it with a splash of water, or steam it on the stovetop. Always ensure the food is piping hot throughout before serving to ensure safety.
Frequently Asked Questions
Can I make this dish ahead of time for meal prep?
Yes, this Creamy Garlic Salmon and Broccoli dish is excellent for meal prep! You can cook the entire recipe, divide it into individual airtight containers, and store it in the refrigerator for up to 3-4 days. The flavors tend to meld even more overnight. When reheating, follow the instructions above, being mindful not to overcook the salmon to maintain its texture.
What kind of salmon is best for this recipe?
For this recipe, skinless salmon fillets are ideal because they’re easier to cut into cubes and integrate into the sauce. Both Atlantic salmon and Sockeye salmon work well. Atlantic salmon tends to be fattier and more forgiving if slightly overcooked, while Sockeye has a richer color and firmer texture. Choose fresh, high-quality fillets for the best flavor and texture.
My creamy sauce seems too thin/thick. How can I fix it?
If your sauce is too thin, you can thicken it by simmering it uncovered for a few extra minutes to allow it to reduce, or by stirring in a cornstarch slurry (1/2 tbsp cornstarch mixed with 1 tbsp cold water) and simmering for another minute. If the sauce is too thick, simply add a splash of chicken broth, water, or extra cream until it reaches your desired consistency. Always taste and adjust seasonings after making adjustments.
Can I use frozen broccoli or salmon?
Yes, you can use frozen broccoli and salmon, but there are a few adjustments to consider. For frozen broccoli, you can add it directly to the pan from frozen, cooking for a few extra minutes until tender, or steam it first. For frozen salmon, it’s best to thaw it completely in the refrigerator overnight before cutting and cooking, as cooking from frozen can result in uneven cooking and a less desirable texture. Pat thawed salmon very dry before searing.
