Salmon with Quick Veggie Rice Recipe - Cook With Campbells Canada

Directions

Heat oil in a large nonstick skillet over medium-high heat. Cook salmon, 3 to 4 minutes per side, until cooked through. Transfer to plate; keep warm.
Stir in soup, water, lemon, garlic, Worcestershire sauce, salt and pepper, if using. Cook, stirring often, until boiling. Stir in rice. Simmer, covered, stirring occasionally over medium-low heat for 10 minutes.
Stir in broccoli, white parts of green onions and dill; simmer, covered, for 5 minutes until rice is tender. Remove from heat; let stand, covered, for 5 minutes, until liquid is absorbed.
Serve salmon on rice mixture; sprinkle with green parts of green onions and a few sprigs of extra dill, if desired.

Switch it up by changing the veggies. Frozen green beans or peas work just as well as the broccoli. You can also try replacing half with frozen shelled edamame beans.
You can replace the salmon with 4 (1 lb/454g) boneless skinless chicken breasts; increase the cooking time in the first step to 5 minutes per side until cooked through.
Using a no-salt added soup helps you control the sodium in your recipe. Season the rice mixture with extra salt to taste, if you like.