Pan Seared Salmon Recipe
jasmine rice & fresh seasonal vegetables (540 Cals)
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Ingredients
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Salmon
Jasmine Rice
Fresh Seasonal Vegetables
Method
Salmon
- 1
Prepare and season salmon
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Pan-sear the salmon
Heat olive oil in a large skillet over medium-high heat. When hot, place the salmon fillets skin-side down into the skillet. Cook for 4-5 minutes until the skin is crispy and the salmon is mostly cooked through.
- 3
Flip the fillets and cook for an additional 2-3 minutes, or until the salmon is opaque and flakes easily with a fork.
- 4
Remove from heat and set aside. Serve with lemon wedges.
Jasmine Rice
- 5
Cook the rice
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and salt. Bring to a boil over high heat.
- 6
Once boiling, reduce the heat to low, cover with a lid, and simmer for 15 minutes or until the water is absorbed and the rice is tender.
- 7
Remove from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork before serving.
Fresh Seasonal Vegetables
- 8
Prepare the vegetables
Wash and cut all vegetables into appropriate sizes: julienne the carrots, slice the zucchini and bell pepper, and cut the broccoli into small florets.
- 9
Sauté the vegetables
Heat olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- 10
Add the carrots, broccoli, bell pepper, and zucchini. Season with salt and pepper. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
