Pan-Seared Salmon & Edamame Brown Rice

Pan-Seared Salmon & Edamame Brown Rice

Flaky pan-seared salmon fillets paired with a nutritious blend of brown rice, tender edamame, and crisp broccoli, all brought together with a savory soy-ginger dressing.

Dietary

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Ingredients

Instructions

  1. Cook the quick-cook brown rice according to package directions, typically taking about 10-15 minutes. While the rice cooks, steam or microwave 1 cup frozen shelled edamame and 2 cups frozen broccoli florets until tender-crisp, about 3-5 minutes.
  2. In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon grated fresh ginger, and 2 minced garlic cloves. Set aside.
  3. Pat the 4 salmon fillets dry with paper towels and season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  4. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down if applicable. Cook for 4-6 minutes per side, depending on thickness, until golden brown and cooked through.
  5. Divide the cooked brown rice among four bowls. Top with the cooked edamame and broccoli. Place a pan-seared salmon fillet on top of each bowl. Drizzle generously with the prepared soy-ginger dressing before serving.

Notes

Leftovers are great for a quick lunch the next day, though salmon is best enjoyed fresh. You can also bake the salmon instead of pan-searing if preferred.

Nutrition (per serving)