Creamy Pesto Rice with Lemon Pepper Salmon

A flavorful blend of creamy pesto rice and zesty lemon pepper salmon, garnished with asparagus, lemon zest, and chili flakes for a delightful meal.

By @thedailykale

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 filet Salmon filet cut into cubes
• 0 tsp Paprika
• 0 tsp Black pepper
• 0 tsp Garlic powder
• 1 tbsp Butter
• 0.5 of a lemon Lemon juice
• 2 tsp Lemon zest
• 0.5 tsp Black pepper
• 1 clove Garlic chopped
• 1 tbsp Honey
• 0 pinch Salt
• 1 serving Cooked salmon cubed and glazed
• 1 clove Garlic chopped
• 0.75 cups Heavy cream
• 0 to taste Salt
• 0 to taste Black pepper
• 0.375 cups Parmesan cheese
• 3 tbsp Pesto
• 9 spears Asparagus chopped
• 1.75 cups Cooked rice
• 0 Lemon zest for garnish
• 0 to taste Chili flakes

Instructions

1. Cut the salmon filet into cubes and toss in a little oil. Add paprika, black pepper, and garlic powder and toss to coat. Air fry salmon at 400°F for 8 minutes.
2. Melt butter in a pan, then add lemon juice, lemon zest, black pepper, chopped garlic, honey, and a pinch of salt. Stir on low heat until slightly thickened.
3. Add cooked salmon cubes to the glaze and toss to coat thoroughly.
4. Sauté chopped garlic in a little oil. Add heavy cream, salt, pepper, and parmesan cheese, and stir on low heat until creamy.
5. Add pesto to the creamy sauce and stir until combined. Add the chopped asparagus and cook for a few minutes.
6. Add cooked rice to the pan and stir into the creamy pesto. Serve with the lemon pepper salmon on top, garnished with lemon zest and chili flakes.