Seared Salmon with Rice & Arugula Tomato Salad
Savor the delightful combination of crispy pan-seared salmon, fluffy rice, and a refreshing arugula tomato salad with this easy-to-follow recipe. Seared Salmon with Rice & Arugula Tomato Salad is perfect for busy weeknights or impressing guests at your next gathering. In just 20 minutes, you can create a meal that balances rich flavors and vibrant nutrients, making it both satisfying and healthy. The rich texture of the salmon pairs beautifully with the brightness of the salad, ensuring every bite is memorable.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Main
- Method: Frying
- Cuisine: Mediterranean
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
- 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 cast-iron skillet over medium-high heat. Sear the salmon skin-side down for 3–4 minutes until crispy. Flip and cook for another 3–4 minutes until fully cooked.
- In a mixing bowl, combine arugula, halved cherry tomatoes, and optional nuts/seeds. Drizzle with olive oil and lemon juice or balsamic vinegar; season to taste and toss gently.
- Plate by serving the crispy salmon alongside warm rice and a generous portion of arugula salad.
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 480
- Sugar: 3g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg