Creamy Pesto Salmon with Broccoli and Rice
Tender salmon is paired with vibrant broccoli, fluffy rice, and a creamy homemade pesto sauce in this delicious one-pan-style dinner. It is packed with protein, healthy fats, vegetables, and bold herb flavor, making it perfect for a quick weeknight meal or an easy family dinner.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Salmon
4 salmon fillets, about 5–6 oz each
1 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
1 tbsp fresh lemon juice
For the Rice
1 cup long-grain white rice
2 cups chicken or vegetable broth
1 tbsp olive oil or butter
¼ tsp salt
For the Broccoli
3 cups broccoli florets
1 tbsp olive oil
¼ tsp garlic powder
Salt and black pepper to taste
For the Creamy Pesto Sauce
½ cup basil pesto
½ cup heavy cream
¼ cup grated Parmesan cheese
2 garlic cloves, minced
½ cup chicken or vegetable broth
1 tsp fresh lemon juice
¼ tsp black pepper
For Finishing
Fresh basil or parsley
Extra Parmesan
Lemon wedges
A drizzle of pesto, optional
Instructions
Cook the Rice
Rinse the rice under cold water until the water runs mostly clear.
Add the rice, broth, olive oil or butter, and salt to a saucepan. Bring to a boil, then reduce the heat to low and cover.
Cook for about 15–18 minutes, or until the rice is tender and the liquid has been absorbed.
Remove from the heat and let it rest, covered, for 5 minutes. Fluff gently with a fork.
Season the Salmon
Pat the salmon fillets dry with paper towels.
Brush them lightly with olive oil, then season with garlic powder, paprika, salt, and black pepper.
Drizzle with fresh lemon juice.
Cook the Salmon
Heat a large oven-safe skillet over medium-high heat and add a little olive oil.
Place the salmon fillets into the skillet, skin-side down if using skin-on salmon.
Cook for about 3–4 minutes, then carefully flip and cook for another 2–3 minutes.
The salmon does not need to be completely cooked at this stage because it will finish cooking in the sauce.
Transfer the salmon temporarily to a plate.
Cook the Broccoli
Add the broccoli florets to the same skillet.
Drizzle with olive oil and season with garlic powder, salt, and black pepper.
Cook for about 4–5 minutes, stirring occasionally, until the broccoli becomes bright green and tender-crisp.
Transfer the broccoli to the side of the skillet or remove it temporarily if the skillet is crowded.
Make the Creamy Pesto Sauce
Reduce the heat to medium-low.
Add the minced garlic to the skillet and cook for about 30 seconds until fragrant.
Pour in the broth and scrape up any flavorful browned bits from the bottom of the pan.
Add the heavy cream and stir gently.
Whisk in the basil pesto and Parmesan cheese.
Cook for 2–3 minutes, stirring frequently, until the sauce becomes smooth and creamy.
Add the lemon juice and black pepper.
Taste and adjust the seasoning if needed.
Finish the Salmon
Return the salmon fillets to the skillet, nestling them into the creamy pesto sauce.
Spoon some of the sauce over each fillet.
Cover loosely and cook for another 4–6 minutes, depending on the thickness of the salmon, until the salmon is cooked through and flakes easily with a fork.
Avoid overcooking the salmon because it can quickly become dry.
Bring Everything Together
Add the cooked broccoli around the salmon and spoon a little creamy pesto sauce over the vegetables.
Serve the salmon and broccoli over fluffy rice.
Finish with fresh basil or parsley, grated Parmesan, lemon wedges, and an optional drizzle of pesto.
Tips
Choose Fresh Salmon
Fresh or properly thawed salmon gives the best texture. Look for fillets with firm flesh and a fresh, mild smell.
Do Not Overcook the Salmon
Salmon continues cooking slightly after it is removed from the heat. Cook just until it flakes easily and remains moist in the center.
Use Your Favorite Pesto
Traditional basil pesto works beautifully, but you can also use sun-dried tomato pesto for a deeper, slightly sweeter flavor.
Keep the Sauce at a Gentle Heat
Cream sauces can become too thick or separate when boiled aggressively. Keep the heat medium-low and stir gently.
Adjust the Sauce Consistency
If the sauce becomes too thick, add a small splash of broth. If it seems too thin, simmer it for another minute or two.
Don’t Skip the Lemon
The lemon juice cuts through the richness of the cream, Parmesan, and pesto and gives the entire dish a fresher flavor.
Make the Broccoli Crisp-Tender
Avoid overcooking the broccoli. It should remain bright green with a little bite, which gives a nice contrast to the creamy salmon and soft rice.
Variations
Use Brown Rice
Replace white rice with cooked brown rice for a heartier version with more fiber and a slightly nuttier flavor.
Try Cauliflower Rice
For a lighter, lower-carbohydrate option, serve the creamy pesto salmon over cauliflower rice instead of regular rice.
Add Cherry Tomatoes
Add halved cherry tomatoes to the skillet with the broccoli. They become juicy and slightly caramelized and pair beautifully with pesto.
Use Spinach
Stir a couple of handfuls of fresh baby spinach into the creamy sauce during the final few minutes of cooking.
Add Sun-Dried Tomatoes
Chopped sun-dried tomatoes add a concentrated Mediterranean flavor and pair especially well with basil pesto and salmon.
Make It Spicy
Add a pinch of red pepper flakes to the pesto sauce for a gentle kick.
Use Greek Yogurt
For a lighter creamy sauce, replace part of the heavy cream with plain Greek yogurt. Stir it in over low heat and avoid boiling the sauce.
Q&A
Can I use frozen salmon?
Yes. Thaw the salmon completely in the refrigerator before cooking and pat it dry before seasoning.
Can I use store-bought pesto?
Absolutely. A good-quality refrigerated or jarred basil pesto works perfectly for this recipe.
Can I make this recipe without cream?
Yes. You can use half-and-half, evaporated milk, or a combination of Greek yogurt and broth for a lighter sauce.
What rice is best with creamy pesto salmon?
Long-grain white rice, basmati rice, jasmine rice, or brown rice all work well. Basmati rice is especially good if you prefer fluffy, separate grains.
Can I use another vegetable instead of broccoli?
Yes. Asparagus, zucchini, green beans, spinach, peas, or Brussels sprouts are all delicious alternatives.
How do I know when the salmon is done?
The salmon should be opaque and should flake easily when gently pressed with a fork. For food safety, use a thermometer and cook to your preferred safe internal temperature.
Can I prepare this meal ahead of time?
Yes. The rice and broccoli can be prepared ahead. For the best texture, cook the salmon and creamy pesto sauce closer to serving time.
How should I store leftovers?
Store the salmon, rice, broccoli, and sauce in airtight containers in the refrigerator for up to 3 days. Reheat gently so the salmon does not become dry.
Nutrition
Approximate nutrition per serving:
Calories: 690 kcal
Protein: 43 g
Carbohydrates: 53 g
Fat: 34 g
Fiber: 4 g
Sugar: 4 g
Sodium: 780 mg
Nutrition values are estimates and can vary depending on the salmon, pesto, cream, Parmesan, and rice used.
ConclusionÂ
With juicy salmon, creamy pesto sauce, tender-crisp broccoli, and fluffy rice, this easy dinner has everything you want in a satisfying meal. Fresh lemon and herbs balance the richness, making every bite flavorful, comforting, and incredibly delicious.
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