Lemon-Herb Dijon Salmon over Fragrant Rice and Peas

1. Cook Rice and Shallots

Start by melting 3 tablespoons of unsalted butter in a large saucepan over medium heat. Add in the rice, minced shallots, and ¾ teaspoon of salt. Cook this mixture, stirring occasionally, for about 3 minutes until the edges of the rice become translucent and the shallots soften.

2. Add Chicken Broth and Cook Rice

Next, pour in the chicken broth and bring the mixture to a boil. Once boiling, cover the saucepan, reduce the heat to low, and let it cook for about 20 minutes. After cooking, remove the saucepan from the heat and let it rest, still covered, for another 5 minutes.

3. Prepare Dijon Butter

While the rice is resting, prepare the Dijon butter by combining the grated lemon zest, Dijon mustard, the remaining 3 tablespoons of softened butter, and ¼ teaspoon of salt in a small bowl. Mix until smooth.

4. Fluff Rice and Add Peas, Herbs, and Lemon Juice

Once the rice has rested, fluff it gently with a fork and stir in the thawed peas, chopped fresh herbs, and lemon juice.

5. Cook Salmon Fillets

Season the salmon fillets with the remaining ¾ teaspoon of salt. Heat a 12-inch nonstick skillet over medium-high heat. Place the salmon fillets in the skillet, skin side down. Cook for about 7 minutes on each side until the skin becomes crispy and the fish is cooked through.

6. Serve

To serve, divide the fragrant rice and peas among four plates. Place a salmon fillet on top of each portion of rice and add a dollop of the prepared Dijon butter on each piece of salmon.