Description
Seared Salmon with Rice & Arugula Tomato Salad is a vibrant and nutritious dish that brings together crispy salmon, fluffy rice, and a refreshing salad in a delightful harmony of flavors. Perfect for busy weeknights or special occasions, this easy recipe can be prepared in just 20 minutes. The combination of protein-rich salmon and fresh vegetables makes it not only satisfying but also a healthy choice for any meal. Whether you’re looking for a light lunch or a substantial dinner, this dish is versatile enough to cater to your needs while offering minimal cleanup. Experience the balance of textures and tastes in every bite!
Ingredients
- 1 salmon fillet (5–6 oz)
- 1 cup cooked white rice (jasmine or basmati)
- 1 cup arugula
- 5–6 cherry tomatoes, halved
- 1 tsp olive oil (plus more for seasoning)
- Salt, pepper, garlic powder, paprika (to taste)
- 1 tsp lemon juice or balsamic vinegar
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 another 2-3 minutes until fully cooked.
- In a mixing bowl, combine arugula, halved cherry tomatoes, olive oil, lemon juice or vinegar, salt, and pepper. Toss gently to mix.
- 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 (approx. 350g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
Keywords: For added texture, consider sprinkling nuts or seeds on your salad. Substitute arugula with spinach or mixed greens if preferred. To enhance flavor, drizzle extra vinaigrette over the dish before serving.