35-Minute One-Pot Salmon, Spinach & Wild Rice Skillet Bliss

There’s something magical about a meal that comes together in one pot, less cleanup, more time to savor. That’s why this One-Pot Salmon, Spinach & Wild Rice Skillet lives in my weekly dinner rotation. It’s my go-to when I want something wholesome but don’t feel like babysitting the stove. The wild rice cooks up nutty and hearty while the salmon steams gently on top, staying perfectly tender. And that pop of fresh spinach? Just toss it in at the end, it wilts down into the most vibrant green confetti. Healthy, fast, and all in a single pan? Yes, please. This is the kind of dinner that makes you feel like you’ve got your life together, even on the busiest nights.

Why You’ll Love This One-Pot Salmon, Spinach & Wild Rice Skillet

Trust me, this dish is a game-changer. Here’s why:

• Dinner in 35 minutes flat, from prep to plate, with barely any hands-on time. Perfect for those “what’s for dinner?!” panic moments.
• One pan = happy cleanup crew (that’s you!). No juggling multiple pots or scrubbing a mountain of dishes afterward.
• Packed with good stuff, omega-3s from the salmon, fiber from the wild rice, and all the vitamins from that emerald-green spinach.
• Balanced like a pro, protein, whole grains, and veggies all cozy up together. No need for sides unless you really want them!

Seriously, it’s the healthy salmon recipe that doesn’t taste like “health food”, just pure, easy one-pot dinner magic.

Ingredients for One-Pot Salmon, Spinach & Wild Rice Skillet

Let’s gather our simple ingredients; you probably have most in your kitchen already! I always divide them into two groups so everything stays organized:

For the Rice

• 1 cup wild rice (rinsed well, this removes excess starch so it cooks up fluffy)
• 2 cups water or broth (I use vegetable broth for extra flavor, but water works too)
• 1 tbsp olive oil (or any neutral oil you like)

For the Salmon and Spinach

• 4 salmon fillets (about 6 oz each, skin-on or skinless, your preference!)
• 2 cups fresh spinach (packed, it wilts down to practically nothing, I promise)
• 1 tsp garlic powder (or 2 minced garlic cloves if you’re feeling fancy)
• ½ tsp salt (I use kosher, it distributes better than table salt)
• ¼ tsp black pepper (freshly cracked if you’ve got it)

See? Nothing fussy here, just wholesome ingredients ready to work their magic together.

Equipment You’ll Need

Here’s the beautiful part: you only need two things to make this one-pot wonder happen:

• A large skillet (mine’s 12 inches, big enough to hold everything without crowding)
• A wooden spoon (for gently stirring that spinach in at the end)

That’s it! No fancy gadgets, no extra bowls, just one trusty pan and a spoon. Could dinner get any easier?

How to Make One-Pot Salmon, Spinach & Wild Rice Skillet

This dish comes together in three simple stages. Follow these steps, and you’ll have a complete meal with minimal effort. The best part? You’ll only dirty one pan!

Step 1: Cook the Wild Rice

First things first, rinse that wild rice under cold water until the water runs clear. This stops it from getting gummy. Heat olive oil in your skillet over medium, then add the rice and water (or broth). Bring it to a lively boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and let it simmer gently for 20 minutes. You’ll know it’s ready when the grains have popped open, and most of the liquid is absorbed.

Step 2: Season and Add Salmon

While the rice cooks, pat your salmon fillets dry and sprinkle both sides with garlic powder, salt, and pepper. When the rice timer goes off, arrange the salmon right on top of the rice, skin-side down if using skin-on. Cover the pan again and let the salmon steam for 5-7 minutes (thicker fillets might need the full 7). No peeking! The salmon’s done when it flakes easily with a fork but still looks slightly pink in the center.

Step 3: Wilt the Spinach

Now for the easiest part, toss those fresh spinach leaves right into the pan! Give everything a gentle stir (try not to break the salmon) and let the residual heat wilt the spinach for just 1-2 minutes. It’ll shrink dramatically and turn bright green; that’s your cue to take it off the heat.

See? I told you it was simple. Now just scoop everything onto plates and bask in the glory of your one-pot masterpiece!

Tips for Perfect One-Pot Salmon, Spinach & Wild Rice Skillet

Don’t peek at the salmon! That lid keeps all the steam in; opening it lets heat escape and slows cooking. Check doneness by gently flaking a corner at 5 minutes. It should just barely resist.

Swap water for broth (chicken or veggie works great). The rice absorbs all that savory goodness, making the whole dish taste richer without extra effort.

Let the rice rest covered for 5 minutes after cooking. This lets grains firm up so they don’t turn mushy when you add the salmon and spinach.

Variations for Your One-Pot Meal

Feel free to play around with this recipe; that’s the beauty of one-pot cooking! Swap wild rice for brown rice or quinoa (just adjust cooking times). Add a squeeze of lemon or sprinkle of zest for brightness. If spinach isn’t your thing, kale or arugula work beautifully too. Make it yours! For more inspiration on easy meals, check out recipesloop.com.

What to Serve with Your One-Pot Salmon, Spinach & Wild Rice Skillet

This dish is already a complete meal, but if you want to bulk it up, I love pairing it with roasted asparagus or a simple arugula salad with lemon vinaigrette. Leftovers? They reheat surprisingly well, just pop ’em in the microwave for 1-2 minutes, or warm gently in a skillet with a splash of water to keep everything moist. Easy-peasy!

Nutritional Information

Here’s the scoop on what’s in each serving (give or take, it depends on your exact ingredients): Calories 350, Protein 28g, Fat 14g, Carbs 30g. Not too shabby for a meal that tastes this good and cleans up in a flash!

Frequently Asked Questions

Can I use frozen salmon?
Absolutely! Just thaw it in the fridge overnight first. Never cook salmon straight from frozen; it’ll turn out watery and uneven. Pat it dry with paper towels before seasoning, and you’re good to go.

How long do leftovers last?
They’ll keep beautifully in the fridge for 3 days in an airtight container. The rice might dry out a bit, so sprinkle some water over it before reheating to bring back that perfect texture.

Can I swap wild rice for white rice?
You bet, just reduce the initial cooking time to about 15 minutes (check package directions). White rice cooks faster than wild rice, so adjust accordingly to avoid mushy grains.

Share Your One-Pot Salmon, Spinach & Wild Rice Skillet

I’d love to see your version of this cozy meal! Tag me on Instagram or leave a comment, I get giddy seeing your kitchen wins. Happy cooking! If you are looking for more main meal inspiration, browse our collection.

One-Pot Salmon, Spinach & Wild Rice Skillet

A simple and nutritious one-pot meal with salmon, spinach, and wild rice.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

For the Rice

• 1 cup wild rice rinsed
• 2 cups water or broth
• 1 tbsp olive oil

For the Salmon and Spinach

• 4 fillets salmon skin-on or skinless
• 2 cups fresh spinach
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Equipment

• large skillet
• wooden spoon

Method

 

1. Heat olive oil in a large skillet over medium heat.
2. Add the wild rice and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
3. Season salmon fillets with garlic powder, salt, and pepper. Place them on top of the rice, cover, and cook for 5-7 minutes until salmon is cooked through.
4. Add spinach to the skillet, stir gently, and cook for 1-2 minutes until wilted.
5. Serve hot.

Notes

You can substitute wild rice with brown rice or quinoa if preferred. Adjust cooking time as needed.