Pan Seared Salmon with Rice, Vegetables and Sauce

Ingredients

• Salmon150 g
• Rice1 cup (200 g)
• Green Bell Pepper1/4 count (30 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Carrot1/2 medium (30 g)
• Soy Sauce1 tablespoon (14 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Chop the garlic, cut the bell pepper and onion into pieces and slice the carrot.

3. 3

   Step 3

   Heat a pan over high heat. Once heated, add half the oil and the vegetables.

4. 4

   Step 4

   Stir-fry for 5 minutes over medium heat until the onion gets translucent.

5. 5

   Step 5

   Add the soy sauce, cover and let cook over low heat for 5 more minutes or until the vegetables are soft. Remove.

6. 6

   Step 6

   Heat a pan over high heat. Once heated, pour the remaining oil and add the salmon. The skin needs to be in contact with the pan.

7. 7

   Step 7

   Cook for 5-7 minutes depending on how thick it is. Flip over and cook for 3-5 more minutes.

8. 8

   Step 8

   Serve the rice on the side and add some black sesame seeds if desired.

9. 9

   Step 9

   Place the vegetables on a plate and top with the salmon.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pan Seared Salmon with Rice, Vegetables and Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.