Pan-Seared Salmon on Garlic Veggie Rice Bowl
Indulge in the vibrant flavors of our Pan-Seared Salmon on Garlic Veggie Rice Bowl, a delightful dish that brings together tender salmon and a medley of colorful vegetables. This quick and easy recipe is perfect for those busy weeknights or when you want to impress guests without spending hours in the kitchen. The combination of juicy salmon, garlic-infused rice, fresh spinach, and sweet cherry tomatoes not only creates a beautiful presentation but also offers a satisfying and nutritious meal. With just 25 minutes from start to finish, this bowl is your go-to for a wholesome dinner option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 1
- Category: Main
- Method: Pan-Seared
- 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 tsp olive oil
- 1 garlic clove, minced
- Salt & cracked black pepper to taste
Instructions
- Season the salmon fillet with salt and cracked black pepper. Heat 1 tsp olive oil in a skillet over medium-high heat. Sear the salmon for 3-4 minutes on each side until golden brown and cooked through. Set aside.
- In the same skillet, add the remaining olive oil if needed. Sauté minced garlic until fragrant (about 30 seconds). Add chopped zucchini; cook for about 3 minutes until slightly tender. Toss in halved cherry tomatoes and fresh spinach; cook until spinach is wilted.
- Stir in the cooked white rice and season with salt and pepper to taste until everything is heated through.
- Serve the sautéed veggie rice in a bowl topped with seared salmon and an optional squeeze of lemon.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg