Seared Salmon with Rice & Arugula Tomato Salad
Experience a delightful culinary journey with Seared Salmon with Rice & Arugula Tomato Salad. This wholesome dish combines the rich flavors of crispy pan-seared salmon and fluffy rice, complemented by a refreshing arugula salad bursting with juicy cherry tomatoes and a tangy dressing. Perfect for busy weeknights, this recipe takes just 20 minutes from start to finish and is both nutrient-dense and satisfying. Enjoy it as a light lunch or dinner that’s versatile enough to suit any occasion. Plus, it’s easy to customize based on your preferences or what you have on hand. Dive into this delicious meal today!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Dinner
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 salmon fillet (about 5–6 oz)
- 1 tsp olive oil
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Paprika, to taste
- 1 cup cooked white rice (jasmine or basmati)
- 1 cup arugula
- 5–6 cherry tomatoes, halved
- 1 tsp walnuts or sunflower seeds (optional)
- 1 tsp olive oil
- 1 tsp lemon juice or balsamic vinegar
- Salt & pepper, to taste
Instructions
- Season the salmon fillet with olive oil, salt, pepper, garlic powder, and paprika.
- Heat a non-stick skillet over medium-high heat until hot and place the salmon skin-side down. Sear for about 3-4 minutes on each side until crispy and cooked through.
- In a mixing bowl, combine arugula, halved cherry tomatoes, olive oil, lemon juice or balsamic vinegar, salt, and pepper. Toss well.
- On a plate, serve warm rice alongside the seared salmon and add the fresh arugula salad.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 480
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg