one pot rosemary pesto salmon and wild rice
A cozy skillet meal that practically whispers "faaaaaaall" as the water simmers.
Ingredients
- 1 1/2 lb salmon filets
- 1/3 cup rosemary pesto (recipe below)
- 3 tbsp salted butter
- 1 small yellow onion, diced
- 1 cup carrots, sliced on a bias (about 2-3 large carrots)
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 1/2 cups wild rice blend
- 4-5 cups vegetable broth
- 4 sprigs fresh rosemary
- 2 tbsp lemon juice
rosemary pesto
- 2 1/2 cups parsley, torn
- 1/3 cup fresh rosemary, removed from stems
- 1/2 cup walnuts
- 1/2 cup fresh parmesan cheese, grated
- 1 tbsp lemon juice
- 3 cloves garlic, peeled
- 1/2 cup extra virgin olive oil
Instructions
- Rosemary pesto: Combine all ingredients except the olive oil into the bowl of a large food processor. Slowly stream the olive oil through the chute as you pulse the pesto, stopping the mixer as needed to scrape down the sides of the bowl. The pesto is done when it is well emulsified and bright green in color. Taste and adjust salt and pepper as needed to your taste.
- Pat the salmon filets very dry with paper towels. Rub with the rosemary pesto.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the salmon skin-side down (or, if skinless, whichever side is flatter) and sear for 4-5 minutes. Flip the salmon and drop in 1 tablespoon of butter, swirling it around the fish. Cook 4-5 minutes longer. Move the salmon to a plate and cover.
- Add the remaining 2 tablespoons of butter, the onion, and carrot. Stir for 4-5 minutes until softened. Toss in the garlic and Italian seasoning and stir for another minute until fragrant. Spread the wild rice into the pan and toast for 1-2 minutes, tossing it around with a spoon.
- Pour in 4 cups of your broth, top with the sprigs of rosemary, and bring to a gentle simmer. Cook with the lid cracked (to let steam escape) for 35-40 minutes, stirring occasionally. Check the liquid level every 5 minutes after 25 minutes to ensure the rice is not drying out, adding 1/2 cup of broth as needed. Wild rice takes substantially longer to cook than regular rice. It is done when the rice is chewy but not hard. On my stovetop, this took 35 minutes.
- Nestle the salmon filets into the wild rice and cook an additional 5 minutes until heated through. Divide onto plates and ENJOY!
Notes
*Nuts: I used pecans for my pesto since that's what I had on hand, but walnuts, almonds, and pine nuts are all great options.
*Leftover pesto: Store pesto in a jar or sealed container otherwise for up to a week in the fridge. It is absolutely fabulous on pasta or as a pizza sauce!