Ingredients
Scale
- 1 salmon fillet (about 5–6 oz)
- 1 tsp olive oil or butter
- Salt, pepper, garlic powder, paprika (to taste)
- 1 cup cooked white rice (jasmine or basmati)
- 1 cup arugula
- 6–8 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 skillet over medium-high heat and sear the salmon skin-side down for about 3-4 minutes on each side until fully cooked.
- In a small mixing bowl, toss together arugula, halved cherry tomatoes, and walnuts or sunflower seeds if using.
- Drizzle with olive oil and lemon juice or balsamic vinegar.
- Season lightly with salt and pepper.
- Serve the seared salmon next to warm cooked rice and add the fresh arugula salad on the side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 520
- Sugar: 2g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 70mg