Salmon with Pistachio Gremolata + Lemon Spinach Artichoke Pilaf

by Marie Hill

As the sun sets earlier and evenings cool, there’s a pull toward meals that feel warm, grounding, and nourishing—without being heavy. This recipe pairs crispy seared salmon with a bright pistachio gremolata and a lemony spinach–artichoke pilaf. It’s a quick, balanced dinner for two that feels just right as fall settles in.

Why You’ll Love It

• Protein + omega-3s: Salmon supports brain, heart, and hormone health.

• Fresh, crunchy finish: Pistachio gremolata adds herbs, texture, and healthy fats.

• Blood sugar–friendly base: Rice is cooked in bone broth and chilled overnight to build resistant starch for steadier energy.

Recipe Snapshot

Serves: 2 • Hands-on: 20–25 min (plus make-ahead rice) • Difficulty: Easy

Ingredients

Make-Ahead Rice (Night Before)

• ½ cup long-grain rice

• 1 ⅛ cups chicken bone broth

Lemon Spinach Artichoke Pilaf (Day Of)

• Pre-cooked rice (from above)

• 1 tbsp olive oil

• 1 shallot, minced

• 2 garlic cloves, minced

• ½ cup frozen artichoke hearts, thawed & chopped

• ½ cup frozen spinach, thawed & squeezed dry

• Zest & juice of ½ lemon

• Sea salt & black pepper

Pistachio Gremolata

• ¼ cup fresh basil, finely chopped

• 2 tbsp fresh dill, finely chopped

• 1 garlic clove, minced

• Zest of ½ lemon

• ¼ cup toasted pistachios, chopped

• 2 tbsp olive oil

• Sea salt & pepper

Seared Salmon

• 2 salmon fillets (5–6 oz each)

• 1 tbsp olive or avocado oil

• Sea salt & pepper

Instructions

Night Before — Make the Rice

1. Rinse rice if desired. Combine ½ cup rice and 1 ⅛ cups bone broth in a pot.

2. Bring to a simmer, cover, and cook 15–18 minutes until tender.

3. Fluff, spread to cool, then refrigerate overnight (builds resistant starch).

Day Of — Pilaf

1. Warm 1 tbsp olive oil in a skillet over medium heat.

2. Sauté shallot until softened (2–3 min). Add garlic; cook 30 seconds.

3. Stir in artichokes and spinach; cook 1–2 minutes.

4. Fold in the chilled rice; warm through.

5. Finish with lemon zest & juice; season with salt & pepper to taste.

Pistachio Gremolata

1. In a small bowl, mix basil, dill, garlic, lemon zest, pistachios, and olive oil.

2. Season with salt & pepper. Keep it rustic and chunky.

Seared Salmon

1. Pat salmon dry; season with salt & pepper.

2. Heat 1 tbsp oil in a skillet over medium-high.

3. Sear skin-side down 4–5 minutes until crisp.

4. Flip; cook 2–3 minutes more until just opaque in the center.

To Serve

Divide pilaf between two plates, top with salmon, spoon over gremolata. Garnish with extra pistachios and a squeeze of lemon.

Nutrition (Per Serving)

• Calories: ~575

• Protein: 42 g

• Carbohydrates: 33 g

• Fiber: 4 g

• Fat: 31 g

• Omega-3s: ~2.5 g

• Blood sugar–friendly: Overnight rice provides resistant starch, supporting steadier energy and insulin sensitivity.

Tips & Swaps

• Use brown rice for more fiber (add a few minutes to cook time).

• Swap fresh spinach (2 cups chopped) for frozen; wilt briefly in the pan.

• Dairy-free as written; add a dollop of Greek yogurt or lemony labneh if desired.

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