Dinner

Lemon Pepper Salmon with Creamy Pesto Rice Recipe

ByClara Bennett December 11, 2025December 11, 2025

Introduction

This Lemon Pepper Salmon with Creamy Pesto Rice is a delightful, flavorful dish that’s both easy to prepare and impressive on the plate. The tender salmon cubes are seasoned and air-fried to perfection, then served over a rich, creamy pesto-infused rice with tender asparagus. It’s a fresh and satisfying meal perfect for any night of the week.

A dish featuring a base layer of creamy green risotto with a textured, slightly chunky look, spread in a circular shape on a white plate. On top, there are two layers of golden-brown glazed scallops, arranged in a small pile at the center, shiny with a caramelized crust and sprinkled with small bits of grated zest and red pepper flakes. The white plate sits on a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 salmon filets, cut into cubes
1 tsp paprika
1 tsp black pepper
1 tsp garlic powder
1 tbsp oil (for tossing salmon)

Glaze:

Juice of 1 lemon
4 tsp lemon zest
1 tsp black pepper
2 tbsp butter
1-2 cloves garlic, chopped
2 tbsp honey
Pinch of salt

Creamy Pesto Rice:

1 clove garlic, chopped
1 tsp butter
1/2 cup + 2 tbsp heavy cream
1/4 cup + 2 tbsp parmesan cheese
3 tbsp pesto
1.5 to 2 cups cooked rice
8-10 asparagus spears
Salt and pepper, to taste

Optional garnish: Lemon zest and chili flakes

Instructions

Step 1: Cut the salmon filets into cubes and toss them lightly in oil. Sprinkle paprika, black pepper, and garlic powder over the salmon, then stir to coat evenly.
Step 2: Air fry the salmon at 400°F (200°C) for 8 minutes, until cooked through and slightly crispy on the edges.
Step 3: Meanwhile, prepare the glaze by melting butter in a small pan over medium heat. Add chopped garlic and sauté briefly until fragrant. Stir in lemon juice, lemon zest, black pepper, honey, and a pinch of salt. Cook for a minute to combine flavors, then set aside.
Step 4: To make the creamy pesto rice, sauté chopped garlic in a little oil in a pan over medium heat. Add butter, heavy cream, salt, pepper, and parmesan cheese. Stir gently on low heat until the mixture becomes creamy and smooth.
Step 5: Add pesto to the cream mixture and stir to combine. Then add trimmed asparagus spears and cook for a few minutes until tender but still crisp.
Step 6: Incorporate the cooked rice into the sauce and asparagus, stirring well to coat the rice evenly. For a low-carb option, substitute cooked cauliflower rice.
Step 7: Plate the creamy pesto rice and top with the lemon pepper salmon cubes. Drizzle some of the lemon glaze over the salmon and garnish with additional lemon zest and chili flakes if desired.

Tips & Variations

Try using different vegetables such as green beans or broccoli instead of asparagus for variety.
Substitute cooked cauliflower rice for regular rice to make the dish lower in carbs.
Adjust the amount of lemon zest and chili flakes on top to enhance brightness and heat according to your preference.
Air fryer cooking times may vary slightly depending on the model; check salmon doneness to avoid overcooking.

Storage

Store leftover salmon and creamy pesto rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of cream or water to loosen the rice sauce if needed. Salmon can dry out if overheated, so reheat briefly.

How to Serve

The image shows a close-up view of golden-brown roasted sweet potato cubes coated in a shiny glaze with visible black pepper and chili flakes sprinkled on top. These cubes rest on a thick, creamy green sauce spread as the base layer, with a slightly chunky texture that includes small bits of green herbs or vegetables. There are tiny bits of a light yellow garnish scattered over the sweet potatoes, adding a contrast in color and texture. The dish is presented on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the salmon instead of air frying?

Yes, you can bake the salmon cubes in a preheated oven at 400°F (200°C) for about 10-12 minutes until cooked through and slightly browned.

Is it possible to make this dish dairy-free?

Definitely. Substitute the butter with a dairy-free margarine or oil, use a dairy-free cream alternative, and skip or replace parmesan with a vegan cheese. The flavors will still come together nicely.