Pan-Seared Salmon with Green Bean Stir-Fry

Name: Pan-Seared Salmon with Green Bean Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Thai
Ingredients: 8 salmon fillets (6 ounce, skin on or off); 2 tablespoon olive oil; 1 teaspoon garlic powder; 0.5 teaspoon ground ginger; 0.5 teaspoon paprika; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 pound fresh green beans (trimmed); 1 red bell pepper (thinly sliced); 2 tablespoon soy sauce; 1 tablespoon lime juice; 4 cup jasmine rice (uncooked)

Flaky pan-seared salmon fillets seasoned with Thai-inspired spices, served alongside a crisp stir-fry of green beans and bell peppers, with a side of fluffy jasmine rice.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 8
Cuisine: Thai
Difficulty: Easy
Cost: $6.23/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein
Low-Sugar
Low-Saturated-Fat

Ingredients

8 salmon fillets (6 ounce, skin on or off)
2 tablespoon olive oil
1 teaspoon garlic powder
0.5 teaspoon ground ginger
0.5 teaspoon paprika
1 teaspoon salt
0.5 teaspoon black pepper
1 pound fresh green beans (trimmed)
1 red bell pepper (thinly sliced)
2 tablespoon soy sauce
1 tablespoon lime juice
4 cup jasmine rice (uncooked)

Instructions

Pat dry 8 salmon fillets. Season with 1 teaspoon garlic powder, 1/2 teaspoon ground ginger, 1/2 teaspoon paprika, salt and black pepper.
Cook 4 cups jasmine rice according to package directions.
Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Place salmon fillets, skin-side down if applicable, and cook for 4-5 minutes until skin is crispy. Flip and cook for another 3-5 minutes, or until cooked to your desired doneness.
While salmon cooks, heat the remaining 1 tablespoon olive oil in another large skillet or wok over medium-high heat. Add 1 pound trimmed fresh green beans and 1 thinly sliced red bell pepper. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
In a small bowl, whisk together 2 tablespoons soy sauce and 1 tablespoon lime juice. Pour over the stir-fried vegetables and toss to coat. Cook for 1 minute more.
Serve the pan-seared salmon with the green bean stir-fry and jasmine rice.

Notes

Be careful not to overcook the salmon to keep it moist and flaky. For a brighter flavor, you can add a pinch of red pepper flakes to the vegetables.

Nutrition (per serving)

Calories: 731
Protein: 43.2 g
Carbohydrates: 81.6 g
Fat: 26.3 g
Fiber: 1.7 g
Sodium: 606 mg
Saturated Fat: 4.3 g
Sugar: 2.6 g
Cholesterol: 99 mg