Salmon with Quick Veggie Rice

Salmon is a delicious ingredient switch up for a weeknight and pairs so well with rice and veggies in this low-sodium dish. The best part? You can prepare it all in the same skillet, from start to finish!

Products you'll need:

CAMPBELL'S® Condensed No Salt Added Cream of Mushroom Soup

CAMPBELL'S® Condensed No Salt Added Cream of Mushroom Soup

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  • 2 tsp (10 mL) canola oil
  • 4 lb (1.82 kg)  (about 1 lb/454 g) skinless  salmon fillets 
  • 1 can  (284 mL)  CAMPBELL'S® Condensed No Salt Added Cream of Mushroom Soup
  • 1 1/2 cups (375 mL) water
  • 1 tbsp (15 mL) each  lemon juice and minced garlic
  • 1 1/2 tsp (8 mL) Worcestershire sauce
  • 1/8 tsp (1 mL) each  salt and pepper (optional)
  • 3/4 cup (185 mL) quick-cooking  long grain white rice white or brown rice (8- to 10-minute variety
  • 3 cups (750 mL) broccoli florets
  • 3 green onion, thinly sliced (white and green parts separated) 
  • 2 tbsp (30 mL) chopped fresh  dill


  1. 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. 
  2. 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.
  3. 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. 
  4. Serve salmon on rice mixture; sprinkle with green parts of green onions and a few sprigs of extra dill, if desired.

Recipe tips

  • 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.

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Amount Per Serving
Calories 430
Fat 16 g
Sodium 110 mg
Carbohydrate 40 g
Dietary Fibre 2 g
Protein 32 g
Calcium 8 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fibre

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