Pan-Seared Salmon on Garlic Veggie Rice Bowl
Discover the vibrant flavors of the Pan-Seared Salmon on Garlic Veggie Rice Bowl, a delightful dish that is both nutritious and quick to prepare. This meal combines tender salmon with a colorful medley of sautéed vegetables, all served over a bed of garlicky rice. Perfect for busy weeknights or special occasions, this recipe showcases how simple ingredients can come together to create a wholesome and satisfying meal. With its fresh spinach and juicy cherry tomatoes, this bowl is sure to please everyone at the table. Enjoy it as is, or customize with your favorite seasonal veggies for a unique twist every time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Dinner
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 salmon fillet (skin-on or skinless)
- 1 cup cooked white rice
- 1 cup zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- 2 tbsp olive oil
- 1 garlic clove, minced
- Salt and cracked black pepper to taste
Instructions
- Season the salmon fillet with salt and pepper. Heat 1 tsp olive oil in a skillet over medium-high heat and sear the salmon for 3-4 minutes on each side until golden brown. Remove from heat.
- In the same skillet, add another tablespoon of olive oil and sauté minced garlic until fragrant (about 30 seconds). Add chopped zucchini and cook for 3 minutes until slightly tender. Incorporate halved cherry tomatoes and fresh spinach, stirring until the spinach wilts.
- Mix in the cooked white rice, seasoning with salt and pepper to taste. Heat through.
- Serve the salmon on top of the veggie rice mixture, adding a squeeze of lemon juice if desired.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg