Sizzling Spiced Salmon with Golden Rice
plus Roasted Carrots & Scallion Crema
- Milk
- Fish
Fishing for a meal that’s light and bright but still supremely satisfying? This salmon dish is all that, and more. You’ll season fillets with our blend of fajita-style spices, then sizzle them in a hot pan and serve atop a fluffy bed of buttery golden turmeric rice. Drizzle with cool, tangy scallion crema, then plate it all up with sweet roasted carrots to round out this simple, nutritious, and delicious dish.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
White Rice
1 teaspoon
Turmeric
1 tablespoon
Fajita Spice Blend
9 ounce
Carrot
2 unit
Scallions
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. • Toss carrots on a baking sheet with a large drizzle of oil, half the Fajita Spice Blend, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, in a small pot, melt 1 TBSP butter (2 TBSP for 4 servings) over medium-high heat. • Stir in scallion whites and half the turmeric (all for 4); cook, stirring constantly, until fragrant, 30-60 seconds. Add rice, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, pat salmon* dry with paper towels; season all over with remaining Fajita Spice Blend, salt, and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan, skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. • Flip and cook until fish is opaque and cooked through, 1-2 minutes more. Turn off heat; transfer to a plate.
• While salmon cooks, in a small bowl, combine sour cream and scallion greens. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • Fluff rice with a fork; taste and season with salt and pepper. Divide rice, salmon, and carrots between plates. Drizzle salmon with scallion crema and serve.
Salmon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the salmon's taste, though some found it bland; the turmeric rice received mixed reviews.
- Ease of prep: Customers appreciated the simple, quick preparation, with clear instructions for most steps.
- Suggestions: Consider adding lemon or dill to boost flavor; some preferred baking the salmon instead of pan-frying 🍳.
- Portions: Several mentioned wanting more vegetables, especially alternatives to carrots, which appeared frequently in meals.
- Sauce: The scallion crema needed more sour cream for proper consistency; some suggested adding dill or lemon 🍋.
Reviews from our home cooks
I really enjoyed the golden rice and will probably add turmeric to most of my rice dishes going forward. Healthy and pretty. The salmon was delicious as was the crema. The hardest thing to make was the carrots, only because it took so long to peel and cut. This is going to be a favorite dish for me.
Overall flavors/spices were too bland. It was advertised as "spiced" but the flavors were kinda blah. Also, our 2nd flavor packet appeared to have been "sliced" or not properly sealed so it was not usable. The salmon was very good by itself, but the spice and added Crema did nothing to enhance the overall meal.
It's hard to make the roasted vegetables. Not knowing how thick to cut them and wanting them to be warm when the rest of the food is ready is difficult. The salmon was delicious especially with the sour cream. And I liked the rice - different.
This is a NEW favorite. Loved the rice, with seasoned roasted carrots, and the salmon was excellent. Really happy to see that as an option. Thanks for the creativity with this meal. If I could I'd give it 10 stars
The rice needed more flavor, the crema fell a little flat and the fajita seasoning tends to burn when put into a hot pan with oil. I made it all work with a little lemon juice and garlic. I would suggest this recipe with the fry seasoning instead of fajita.
Great flavors! I baked the salmon with the broccoli for about 18 minutes and it was perfect! I just sprayed olive oil on top of the salmon after putting the season on, then baked. Lower fat option and just as yummy!
Loved the flavor of the salmon paired with the yellow rice & the sauce. Worked well together.
Nice new addition. Very tasty. I presume the recipe calls for frying the salmon but I chose to bake it along with the carrots. Healthier and very good.
It was delicious and the salmon was plentiful. Easy to cook. And enough spices.
So easy to make. The rice was perfect as was the salmon. The carrots were OK.
