Garlic-Herb Glazed Salmon with Seasoned Rice and Roasted Broccoli

Pan-seared salmon fillets coated in rich garlic butter and fresh parsley, served alongside garlic white rice and vibrant roasted broccoli florets.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $6.36/serving

Dietary

• High-Protein
• Gluten-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sugar

Tags

• sauté
• roast
• quick
• healthy
• tangy

Ingredients

• 2.25 pound salmon fillet (skin-on, 6 oz portions)
• 2 cup white rice (uncooked)
• 1.5 pound broccoli (cut into florets)
• 3 tablespoon butter (melted)
• 4 clove garlic (minced)
• 2 tablespoon olive oil (extra virgin)
• 2 tablespoon lemon juice (fresh)
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. Preheat oven to 425°F. Toss broccoli florets on a baking sheet with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 12-15 minutes until tender and charred at the edges.
2. Combine white rice, half the minced garlic, 1/2 teaspoon salt, and 4 cups water in a pot. Bring to a boil, lower heat to low, cover, and cook for 15 minutes.
3. Melt butter in a small bowl and stir in remaining garlic, lemon juice, and dried parsley.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season salmon fillets with remaining 1/4 teaspoon black pepper and sear skin-side up for 4 minutes. Flip and brush generously with garlic-herb butter sauce.
5. Cook salmon for an additional 3-4 minutes until it flakes easily with a fork and reaches 145°F internal temperature. Serve fillets over garlic rice alongside roasted broccoli.

Nutrition (per serving)

• Calories: 679
• Protein: 41.4 g
• Carbohydrates: 57.3 g
• Fat: 32.7 g
• Fiber: 4.3 g
• Sodium: 547 mg
• Saturated Fat: 7.9 g
• Sugar: 1.4 g
• Cholesterol: 113 mg