Description
Enjoy this balanced Seared Salmon with Rice & Arugula Tomato Salad that’s crispy, fresh, and nutrient-rich. Try it tonight!
Ingredients
Scale
- 1 salmon fillet (about 5-6 oz)
- 1 tsp olive oil
- Salt, pepper, garlic powder, paprika (to taste)
- 1 cup cooked white rice (jasmine or basmati)
- 1 cup arugula
- 5-6 cherry tomatoes, halved
- 1 tsp walnuts or sunflower seeds (optional)
- 1 tsp olive oil
- 1 tsp lemon juice or balsamic vinegar
- Salt & pepper, to taste
Instructions
- Season the salmon fillet with olive oil, salt, pepper, garlic powder, and paprika. Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 3-4 minutes until crispy. Flip and cook for an additional 3-4 minutes until cooked through.
- In a mixing bowl, toss arugula and halved cherry tomatoes with olive oil, lemon juice or balsamic vinegar, salt, and pepper.
- Serve the salmon alongside warm rice and a generous portion of the arugula salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 520
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg