This salmon and rice skillet uses delicious and fresh Seafood from Norway! This recipe and blog post was created in partnership with the Norwegian Seafood Council. All opinions are my own. Thank you for supporting the brands that support Momma Fit Lyndsey. For more information, please read my disclosure policy.
Seafood from Norway
This year has proven to have us cooking at home. As we turn to the holidays, they may look different for us!
Our family usually spends time together celebrating the Seven Fishes Christmas Eve dinner. While we will not be able to gather for a large party this year, I’ve found a way to create that same feeling at home.
This salmon, rice and asparagus skillet is the perfect pescatarian dinner to eat at home whether you are celebrating a holiday or a simple weeknight meal. Cooking with seafood from Norway is a great escape to the international flavors we are used to having this time of year!
One thing this year is definitely going to have is koselig! If you’ve never heard of it, koselig is a Norwegian word that indicated a sort of safe, shared togetherness.
What better way to enjoy this season of koselig than to indulge in a delicious restaurant quality meal like this cozy salmon and rice skillet? This recipe is easy enough for even the novice chef!
What Makes Seafood from Norway Unique
Seafood from Norway is unique in many ways!
- Seafood from Norway has diverse flavors, allowing diners to indulge in international cuisines, even at home!
- Norway leads the way globally by setting a standard of healthy seafood. Their meticulous aquaculture, sustainability and geographic benefits enables them to provide the highest quality and flavorful seafood
- Crystal clear fjords, a vast coastline and Norway’s unique natural landscape enables them to house the world’s finest seafood.
Ingredients – What You Need to Make Salmon and Rice Skillet
To make this recipe, head to your local Costco, Trader Joe’s or Aldi and find some Norwegian salmon.
You will also need the following ingredients:
- asparagus
- cherry tomatoes or canned tomatoes
- garlic
- olive oil
- white wine or chicken broth
- brown rice
- feta cheese for topping (optional)
- salt and pepper
🔪 Instructions – How To Make Stovetop Rice and Salmon
1. Cook asparagus in a drizzle of olive oil over medium heat for about 5-7 minutes, turning occasionally. Heat salmon in 400F oven for about 6 minutes while cooking vegetables.
2. Add in tomatoes and cook for 3 minutes. Remove asparagus and set aside.
3. Pour in ¼ – ⅓ cup white wine or chicken broth. Allow mixture to cook down until tomatoes are cooked.
4. Add in cooked brown rice. Chop asparagus into bite sized pieces and add back to pan. Remove from heat.
Add heated salmon to skillet and break up with a spatula, incorporating rice, asparagus and salmon. Season with salt and pepper and top with feta cheese if desired.
💭 Helpful Tips for Making this Salmon Skillet Recipe
Suggestions for substitutions in this salmon skillet recipe:
- Swap out Norwegian salmon for another seafood from Norway selection such as Norwegian cod or Norwegian Fjord trout.
- Mix in other vegetables like spinach or greens.
- Use canned tomatoes in place of fresh tomatoes.
- Swap out rice for cauliflower rice for a low carb salmon skillet.
Where can I find Seafood from Norway ?
Seafood from Norway is available at Costco, Trader Joe’s or Aldi. I got this three pack from Costco.
Like this recipe? Try Baked Feta with Salmon!
Check out more recipe inspiration from the Norwegian Seafood Council by visiting their website!
📋 Recipe
Salmon + Rice Skillet - Seafood from Norway
Ingredients
- Norwegian salmon - 2 fillets
- 8 asparagus spears
- 1 cup cherry tomatoes or canned tomatoes
- 3 cloves garlic
- olive oil
- ⅓ cup white wine or chicken broth
- 1 cup brown rice cooked
- feta cheese for topping optional
- salt and pepper
Instructions
- Cook asparagus in a drizzle of olive oil over medium heat for about 5-7 minutes, turning occasionally. Heat salmon in 400F oven for about 6 minutes while cooking vegetables.
- Add in tomatoes and cook for 3 minutes. Remove asparagus and set aside.
- Pour in ¼ - ⅓ cup white wine or chicken broth. Allow mixture to cook down until tomatoes are cooked.
- Add in cooked brown rice. Chop asparagus into bite sized pieces and add back to pan. Remove from heat.
- Add heated salmon to skillet and break up with a spatula, incorporating rice, asparagus and salmon. Season with salt and pepper and top with feta cheese if desired.
Notes
- Swap out Norwegian salmon for another seafood from Norway selection such as Norwegian cod or Norwegian Fjord trout.
- Mix in other vegetables like spinach or greens.
- Use canned tomatoes in place of fresh tomatoes.
- Swap out rice for cauliflower rice for a low carb salmon skillet.
Nutrition
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