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Salmon and Avgolemono Rice

Salmon and Avgolemono Rice with Feta, Dill, Lemon, and Summer Squash

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The comforting Greek soup known as avgolemono is a steamy combination of chicken broth, rice, eggs, and lemon juice. Here, we’ve put our own spin on it, using the traditional flavors of the soup to infuse rice, which is served with oregano-seared salmon. Sautéed leeks and seasonal zucchini add even more depth to this inspired summer meal.
  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

  • Calories 800
  • Protein 46g
  • Total Carb 81g
  • Total Fat 33g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    • 3/4 cup
    • jasmine rice
  • leek
    • 1
    • leek
  • zucchini
    • 12 ounces
    • zucchini
  • oregano
    • 1/8 ounce
    • oregano
  • garlic
    • 2 cloves
    • garlic
  • dill
    • 1/8 ounce
    • dill
  • lemon
    • 1
    • lemon
  • crumbled feta cheese
    • 2 ounces
    • crumbled feta cheese
  • unsalted butter
    • 1 packet
    • unsalted butter
  • salmon
    • 10 ounces
    • salmon

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium nonstick pan with lid

Cooking Steps

  1. Cook Rice

    Cook Rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, trim dark green tops off of leek, if necessary. Halve lengthwise, then cut crosswise into ¼-inch half-moons. Place leeks in a bowl of cold water, separating pieces, to let dirt sink to bottom. Rinse remaining produce. Quarter zucchini lengthwise, then cut crosswise into ¼-inch pieces. Roughly chop oregano leaves, discarding stems. Mince garlic.

  3. Marinate Feta

    Marinate Feta

    Roughly chop dill leaves, discarding stems, and place in a medium bowl. Halve lemon; cut 1 half into wedges and set aside for serving. Add feta, juice of remaining lemon, and 1½ tablespoons olive oil to bowl with dill and gently stir to combine. Set aside to marinate until rice is finished cooking.

  4. Sauté Vegetables

    Sauté Vegetables

    Remove leeks from water and pat very dry with paper towel. Heat butter and ½ tablespoon olive oil in a medium nonstick pan over medium-high heat. When butter is foamy, add garlic and leeks and sauté until softened, 3-4 minutes. Add zucchini and sauté until tender, 5-7 minutes more. Season with ½ teaspoon salt and pepper. Add vegetables to pot with rice and stir to combine. Reserve pan for searing salmon.

  5. Cook Salmon

    Cook Salmon

    Pat salmon dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in pan from vegetables over medium heat. When oil is shimmering, add salmon skin-side down and sear until golden on bottom, 5 minutes. Sprinkle oregano over flesh, then flip salmon and cover, keeping lid slightly ajar for steam to escape. Sear until salmon is cooked through and opaque, 3-5 minutes more.

  6. Plate Salmon

    Plate Salmon

    Stir marinated feta into pot with vegetables and rice. Divide avgolemono rice and salmon between serving plates, and serve with lemon wedges for squeezing over. Dig in!

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