Creamy Pesto Rice with Lemon Pepper Salmon

A delicious combination of creamy pesto rice topped with perfectly cooked lemon pepper salmon, finished with a tangy lemon glaze. A comforting yet elegant dish.

By @thedailykale

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 1 filet Salmon fillet cut into cubes
• 0 tbsp Olive oil for tossing
• 0 tsp Paprika
• 0 tsp Black pepper
• 0 tsp Garlic powder
• 1 tbsp Butter
• 0.5 lemon Lemon juice
• 2 tsp Lemon zest
• 0.5 tsp Black pepper
• 1 clove Garlic chopped
• 1 tbsp Honey
• 1 pinch Salt
• 1 clove Garlic chopped
• 1 tsp Butter
• 0.75 cups Heavy cream 1/2 cup + 2 tbsp
• 0.375 cups Parmesan cheese 1/4 cup + 2 tbsp
• 0 tsp Salt
• 0 tsp Black pepper
• 3 tbsp Pesto
• 10 spears Asparagus chopped
• 2 cups Cooked rice
• 0 tsp Lemon zest for garnish
• 0 tsp Chili flakes for garnish

Instructions

1. Cut the salmon into cubes and toss with a little oil. Add paprika, black pepper, and garlic powder to coat the salmon cubes evenly.
2. Air fry the salmon cubes at 400°F for 8 minutes.
3. Melt butter in a pan over low heat and add lemon juice, lemon zest, black pepper, chopped garlic, honey, and a pinch of salt. Stir until slightly thickened to form a glaze.
4. Add the cooked salmon cubes to the glaze and toss to coat.
5. In a separate pan, sauté chopped garlic in a small amount of oil. Add heavy cream, salt, pepper, and parmesan cheese. Stir over low heat until creamy.
6. Add pesto to the cream mixture until combined, then add chopped asparagus. Cook for a few minutes until the asparagus is tender.
7. Add the cooked rice to the pan and stir well to heat through and coat with the creamy sauce.
8. Top the creamy pesto rice with the glazed lemon pepper salmon. Garnish with additional lemon zest and chili flakes if desired.