Paprika Salmon with Lemony Cream Sauce, Pistachio Rice &Amp; Roasted Green Beans

This vibrant dish brings together the warmth of paprika and the brightness of lemon in a creamy sauce that coats tender salmon fillets. Paired with fluffy rice studded with pistachios and lemon zest, plus roasted green beans, every bite is a balance of flavors and textures.

Perfect for a weeknight dinner that feels special, this recipe comes together in about 35 minutes. The lemon-thyme pan sauce is quick to make and adds a luxurious finish to the salmon. Serve with extra lemon wedges for a fresh pop of citrus.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.028 ounce ThymeView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim green beans if needed. Trim and thinly slice scallions, separating whites from greens. Strip 1 tsp thyme leaves (2 tsp for 4 servings) from stems; finely chop. Zest and quarter lemon.
2. Toss green beans on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until golden brown and tender, 12-15 minutes.
3. Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites; cook, stirring occasionally, until softened, 1 minute. Stir in rice, ¾ cup water (1½ cups for 4) and a pinch of salt. Bring to a boil, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, pat salmon dry with paper towels and season all over with paprika, salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add salmon and cook until browned and cooked through, 5-7 minutes per side. If browning too quickly, lower heat. Transfer to a plate; wipe out pan.
5. Melt 1 TBSP butter in same pan over medium heat. Add chopped thyme; cook until fragrant, 30 seconds. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer, then immediately turn off heat. Stir in sour cream and a squeeze of lemon juice. Season with pepper.
6. Fluff rice with a fork; stir in lemon zest and pistachios. Season with salt and pepper. Divide rice, green beans and salmon between plates. Top salmon with sauce and sprinkle with scallion greens. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, you can substitute boneless skinless chicken breasts or thighs. Adjust cooking time as needed until chicken reaches an internal temperature of 165°F.

What can I use instead of sour cream?

Greek yogurt or crème fraîche work well as substitutes. For a dairy-free option, use coconut cream or a plant-based sour cream.

Can I make this dish ahead?

The rice and green beans can be prepared in advance and reheated. The salmon is best cooked fresh, but leftovers can be stored in the fridge for up to 2 days.