Description
A quick and flavorful meal featuring succulent salmon fillets atop a bed of fluffy rice with sautéed garlic and vibrant mixed vegetables.
Ingredients
Scale
- 4 salmon fillets
- 2 cups cooked rice
- 1 cup mixed vegetables (e.g., bell peppers, broccoli, carrots)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon wedges for serving
- A sprinkle of sesame seeds (optional)
- Chopped herbs (e.g., parsley or cilantro) (optional)
- Soy sauce or teriyaki sauce (optional)
Instructions
- In a large skillet, heat olive oil over medium-high heat.
- Season the salmon fillets with salt and pepper.
- Add the salmon fillets to the skillet and cook for 4-5 minutes on each side or until they are cooked through and reach an internal temperature of 145°F (63°C). Remove from the skillet and set aside.
- In the same skillet, add minced garlic and mixed vegetables. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables are tender but still vibrant in color.
- Serve the cooked rice in bowls, topped with the sautéed veggies and the pan-seared salmon. Garnish with lemon wedges for a zesty finish.
Notes
For added flavor, drizzle with soy sauce or teriyaki sauce, and consider serving alongside steamed edamame or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg