Name: Pan-Seared Salmon with Lemon-Herb Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz Raw salmon fillet; 0.25 cup dry basmati rice; 0.5 cup water; 1 tsp olive oil; 1 tbsp fresh lemon juice; 0.5 tsp raw lemon zest; 1 tbsp raw fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Nutrition

Per serving

517 calories

Protein: 33g; 26% of calories
Carbs: 40g; 32% of calories
Fat: 24g; 42% of calories

Instructions

Prep 10 min · Cook 15 min

In a small saucepan, combine the dry basmati rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the water is absorbed.
While the rice cooks, pat the raw salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat. Once the pan is hot, place the salmon in the skillet skin-side down.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Once the rice is finished, remove from heat and stir in the minced garlic, fresh lemon juice, raw lemon zest, and chopped raw fresh parsley.
Serve the pan-seared salmon over the fluffy lemon-herb rice while hot.

Nutrition

Ingredients

Instructions

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