One-Pot Salmon With Snap Peas and Rice

One-Pot Salmon With Snap Peas and Rice
Photo: John Kernick
Hands On Time:
25 mins
Total Time:
25 mins
4 serves


  • 1 cup long-grain white rice

  • 1 pound salmon fillet, skin removed

  • kosher salt and pepper

  • 4 ounces sugar snap peas, trimmed

  • cup low-sodium soy sauce

  • 4 scallions, trimmed and sliced

  • 2 tablespoons rice vinegar

  • 1 tablespoon grated ginger

  • 1 tablespoon dark brown sugar


  1. Mix the rice and 2 ⅓ cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes.

  2. Meanwhile, slice the salmon on a diagonal into four ¾-inch-thick pieces. Season with ¼ teaspoon each salt and pepper.

  3. After the rice has cooked for 10 minutes, place the salmon on top. Cover and cook 7 minutes more.

  4. Scatter the peas over the salmon and rice. Cover and cook until the rice and peas are tender and the salmon is opaque and beginning to flake, 3 to 5 minutes.

  5. Mix the soy sauce, scallions, vinegar, ginger, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas.

Nutrition Facts (per serving)

418 Calories
9g Fat
49g Carbs
32g Protein
Nutrition Facts
Calories 418
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 5%
Cholesterol 72mg 24%
Sodium 706mg 31%
Total Carbohydrate 49g 18%
Total Sugars 5g
Protein 32g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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