Wild Salmon and Romanesco Pilaf

Wild Salmon and Romanesco Pilaf
Photo: Con Poulos
Prep Time:
25 mins
Total Time:
1 hrs

Made entirely in one-dish, this nutritious skillet supper layers almond-studded basmati rice, tender florets of romanesco (a relative of both broccoli and cauliflower), and buttery fillets of heart-healthy salmon. Fresh lemon, dill, and cilantro brighten the plate.


  • 2 tablespoons extra-virgin olive oil, plus more for drizzling

  • 1 small onion, finely diced

  • 1 cup basmati rice, well rinsed

  • ½ cup slivered almonds, toasted

  • Kosher salt and freshly ground pepper

  • 1 head romanesco or cauliflower, cut into 1-inch pieces

  • 4 skinless wild-salmon fillets (each 5 ounces)

  • 1 lemon

  • ¼ cup chopped fresh dill

  • ¼ cup chopped fresh cilantro leaves


  1. Preheat oven to 400°F. Heat oil in a large straight-sided skillet over medium. Add onion; cook, stirring, until tender, about 6 minutes. Add rice; cook, stirring, 2 minutes. Stir in 2 cups water, almonds, and 3/4 teaspoon salt; season with pepper.

  2. Bring to a boil, then reduce heat to low and cover; cook 5 minutes. Remove lid; add romanesco in an even layer and season with salt. Cover; continue cooking until rice and romanesco are tender, 10 minutes.

  3. Uncover skillet; remove from heat. Season fish with salt and pepper; nestle into rice mixture. Drizzle fish and romanesco with oil; bake in oven until fish is just cooked through, 7 to 9 minutes. Using a zester, finely grate lemon zest over fish; sprinkle with herbs. Transfer fish to plates. Fluff rice mixture with fork; serve with fish and lemon wedges.

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