Seared Salmon with Rice & Arugula Tomato Salad
Seared Salmon with Rice & Arugula Tomato Salad is a quick, nutritious meal that combines perfectly crispy salmon with fluffy rice and a fresh, vibrant salad. This dish is not only easy to prepare in just 20 minutes but also packed with flavors and essential nutrients, making it ideal for both busy weeknights and special gatherings. The bright colors and textures make every bite delightful, while the customizable salad allows you to add personal touches. Whether served as a main course or part of a larger spread, this recipe will impress your family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Main
- 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
- 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 non-stick skillet over medium-high heat and place the salmon skin-side down. Cook for 3-4 minutes until crispy; flip and cook for another 3-4 minutes until cooked through.
- In a mixing bowl, combine arugula, halved cherry tomatoes, and optional nuts. Drizzle with olive oil and lemon juice or balsamic vinegar; season with salt and pepper, then toss.
- Plate the warm rice alongside the seared salmon and add a generous portion of the salad on the side.
Nutrition
- Serving Size: 1 plate (about 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 75mg