This garlic lemon salmon with peppers and brown rice is a wholesome, colorful, and flavorful meal that’s both nourishing and easy to prepare. It combines tender, flaky salmon with vibrant bell peppers and nutty brown rice, all enhanced with the brightness of lemon and garlic.

Why You’ll Love This Recipe

You’ll love this dish for its perfect balance of flavors—zesty lemon, savory garlic, and the natural richness of salmon. It’s gluten-free, wholesome, and packed with protein and fiber. Plus, it makes a stunning meal in under an hour, ideal for a healthy dinner any night of the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 salmon fillets (about 6 oz each)
• 5 garlic cloves, crushed
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• Juice of ½ lemon
• 3 bell peppers, sliced into strips (red, yellow, and orange)
• 1 cup uncooked brown rice
• Garlic salt, salt, and pepper (to taste)
• Crushed red pepper flakes (optional, for peppers)

Directions

1. Cook brown rice according to package directions (usually about 50 minutes).
2. Heat 1½ tablespoons olive oil in a skillet over medium heat. Add 3 crushed garlic cloves.
3. Add the salmon fillets and season with garlic salt, salt, and pepper. Cook for 6–8 minutes per side until golden and cooked through.
4. When nearly done, add butter and squeeze in the juice of half a lemon. Remove from heat and let the butter melt into the sauce.
5. In a separate pan, heat the remaining olive oil and 2 crushed garlic cloves. Add sliced peppers and season with salt, pepper, and a sprinkle of crushed red pepper flakes. Cook until slightly tender.
6. Serve by dividing the rice and peppers among four plates. Top each with a salmon fillet and drizzle the lemon butter sauce over the top.

Servings and timing

Serves 4
Prep time: 5 minutes
Cook time: 50 minutes
Total time: 55 minutes

Variations

• Replace brown rice with quinoa or couscous for a lighter base.
• Add zucchini or broccoli for more vegetables.
• Use lime instead of lemon for a tangy twist.
• Substitute olive oil with avocado oil for a different flavor profile.
• Sprinkle with chopped parsley for added freshness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium heat or microwave in 30-second intervals until heated through. Add a splash of water or lemon juice to keep the salmon moist.

FAQs

How do I know when the salmon is cooked?

The salmon should flake easily with a fork and have an internal temperature of about 145°F.

Can I use frozen salmon fillets?

Yes, just thaw them completely before cooking for even results.

What type of rice works best for this dish?

Long-grain brown rice is ideal, but jasmine or basmati brown rice also work well.

Can I bake the salmon instead of pan-searing?

Yes, bake at 400°F for 12–15 minutes or until fully cooked.

How can I make this recipe dairy-free?

Simply omit the butter or replace it with plant-based butter.

Can I use other fish instead of salmon?

Yes, tilapia or cod can be substituted, though cooking times may vary.

What vegetables pair well with this dish?

Broccoli, asparagus, or green beans complement the flavors nicely.

Is this recipe good for meal prep?

Absolutely—it reheats well and stays flavorful for several days.

Can I add sauce or glaze for extra flavor?

A drizzle of honey mustard or a light garlic yogurt sauce can enhance the dish.

How do I prevent the salmon from sticking to the pan?

Ensure the pan and oil are hot before adding the fish, and avoid moving it too soon while cooking.

Conclusion

Garlic lemon salmon with peppers and brown rice is a satisfying, nutrient-packed meal that combines simplicity with elegance. It’s perfect for a quick weeknight dinner or an impressive yet easy meal to share with family and friends.

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