Instructions
Step 1. Rinse the jasmine rice under cold water until the water runs clear.
Step 2. In a medium saucepan, combine the rice, water or chicken broth, and salt. Bring to a boil, then reduce the heat to low, cover, and cook for 15–18 minutes until tender. Remove from heat and let stand for 5 minutes before fluffing with a fork.
Step 3. Preheat the oven to 425°F (220°C).
Step 4. Toss the broccolini with olive oil, minced garlic, red pepper flakes, salt, and black pepper.
Step 5. Spread the broccolini on a baking sheet and roast for 12–15 minutes until tender and lightly charred.
Step 6. Pat the salmon fillets dry with paper towels.
Step 7. In a small bowl, combine paprika, dried parsley, salt, and black pepper.
Step 8. Rub the seasoning mixture evenly over the salmon fillets.
Step 9. Heat olive oil in a large skillet over medium-high heat.
Step 10. Cook the salmon for 4–5 minutes on the first side until golden brown.
Step 11. Carefully flip the salmon and add the butter and minced garlic to the skillet.
Step 12. Spoon the melted garlic butter over the salmon continuously for 3–4 minutes until the fish is cooked through and flakes easily with a fork.
Step 13. Stir in the lemon juice and remove from heat.
Step 14. Divide the rice among serving plates.
Step 15. Place a salmon fillet over the rice and spoon the garlic butter sauce on top.
Step 16. Add the roasted broccolini alongside the salmon.
Step 17. Garnish with fresh parsley and lemon slices before serving.
Storage and Reheating Tips
Store leftover salmon, rice, and broccolini in separate airtight containers in the refrigerator for up to 3 days.
Reheat the salmon gently in a 300°F (150°C) oven for 8–10 minutes or in a covered skillet over low heat.
Warm the rice with a splash of water in the microwave to restore moisture.
Reheat the broccolini in the oven or air fryer for the best texture.
Cooked salmon can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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