Pan-Seared Salmon on Garlic Veggie Rice Bowl
Indulge in the vibrant flavors of the Pan-Seared Salmon on Garlic Veggie Rice Bowl, a delightful dish that brings together succulent salmon and a medley of colorful vegetables over a bed of garlic-infused rice. This recipe is perfect for a quick weeknight dinner or a special gathering, showcasing fresh ingredients that not only look stunning but also taste incredible. With just 25 minutes from prep to plate, you can enjoy a nutritious meal that balances bold flavors with wholesome goodness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Main
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 salmon fillet (skin-on or skinless)
- 2 teaspoons olive oil (divided)
- 1 cup cooked white rice
- 1 cup zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- 1 garlic clove, minced
- Salt and cracked black pepper to taste
- Optional: squeeze of lemon
Instructions
- 1. Season the salmon fillet with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Sear the salmon for about 3-4 minutes on each side until golden brown and cooked through. Set aside.
- 2. In the same skillet, add another teaspoon of olive oil if needed. Sauté minced garlic for about 30 seconds until fragrant. Add chopped zucchini; cook for approximately 3 minutes until tender. Then add halved cherry tomatoes and spinach, cooking until spinach wilts.
- 3. Stir in the cooked rice and season with additional salt and pepper to taste. Mix thoroughly until heated through.
- 4. Plate the veggie rice mixture as a base and top it with the seared salmon. Optionally, add a fresh squeeze of lemon juice.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 490
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 78mg