Pan-Seared Salmon with Cherry Tomato Cream Sauce and Jasmine Rice

Ingredients

• 3 pieces Salmon Fillets (skin‑on, about 200‑250 g each)
• to taste pinch Salt (kosher or sea salt preferred)
• to taste pinch Black Pepper (freshly ground)
• 3 tablespoons Olive Oil (extra‑virgin)
• 5 cloves Garlic Cloves (minced)
• 250 grams Cherry Tomatoes (halved)
• 40 grams Parmesan Cheese (freshly grated)
• 2 tablespoons Unsalted Butter (or ghee)
• 200 grams Fresh Spinach (washed, roughly chopped)
• 120 ml Heavy Cream (30 % fat)
• 1 handful Fresh Basil (torn)
• 200 grams Jasmine Rice (rinsed)
• 350 ml Water (for cooking rice)
• 1/2 lemon Lemon (freshly squeezed juice)
• 100 grams Mixed Green Salad Leaves (any mix of lettuce, arugula, spinach)
• 1 teaspoon Honey
• 1 teaspoon Dijon Mustard
• 2 tablespoons Olive Oil (for dressing)
• 1 teaspoon Apple Cider Vinegar

Instructions

1. Season the Salmon

   Pat the salmon fillets dry, then season both sides with a pinch of salt and freshly ground black pepper.

   Time: PT2M

2. Crisp the Skin

   Heat the large skillet over medium‑high and add 2 Tbsp olive oil. When shimmering, place the salmon skin‑side down and cook 3‑4 minutes without moving, until the skin is golden and releases easily.

   Time: PT4M

   Temperature: medium-high

3. Finish the Salmon

   Flip the fillets and cook 1‑2 minutes on the flesh side, just until opaque. Transfer to a paper towel to drain excess oil.

   Time: PT2M

   Temperature: medium-high

4. Sauté Garlic

   In the same skillet, add 1 Tbsp butter (or ghee) and the 3 minced garlic cloves. Sauté 1‑2 minutes until fragrant, being careful not to brown.

   Time: PT2M

   Temperature: medium

5. Cook Cherry Tomatoes

   Add the halved cherry tomatoes, stirring occasionally. Cook 5 minutes until they soften and release juices. If the pan looks dry, drizzle a little extra olive oil.

   Time: PT5M

   Temperature: medium

6. Add Spinach

   Add the fresh spinach and toss for 2‑3 minutes, just until wilted.

   Time: PT3M

   Temperature: medium

7. Create the Cream Sauce

   Stir in the heavy cream and grated Parmesan cheese. Season with a pinch of salt and pepper, and let the sauce simmer gently for 2 minutes to thicken.

   Time: PT2M

   Temperature: medium

8. Finish the Dish

   Return the cooked salmon pieces to the skillet, reduce heat to low, and let everything simmer together for 5‑7 minutes so the flavors meld. Tear in a handful of fresh basil, then turn off the heat.

   Time: PT7M

   Temperature: low

9. Toast Jasmine Rice

   While the sauce finishes, heat a small saucepan over medium heat. Add 1 Tbsp butter and the remaining 2 minced garlic cloves; sauté 1 minute. Add the rinsed jasmine rice and toast, stirring, for 2 minutes.

   Time: PT3M

   Temperature: medium

10. Cook the Rice

    Pour 350 ml water into the saucepan, increase heat to bring to a boil, then cover and reduce to a gentle simmer. Cook 15‑17 minutes until the water is absorbed and the rice is tender.

    Time: PT18M

    Temperature: medium

11. Rest the Rice

    Turn off the heat, keep the lid on, and let the rice sit for 10 minutes. Then fluff with a fork and stir in the juice of half a lemon.

    Time: PT10M

12. Prepare Honey‑Mustard Dressing

    In a mixing bowl, whisk together 1 tsp honey, 1 tsp Dijon mustard, 2 Tbsp olive oil, 1 tsp apple cider vinegar, and a pinch of salt and pepper.

    Time: PT3M

13. Dress the Salad

    Toss the mixed green salad leaves with the honey‑mustard dressing just before serving.

    Time: PT2M

14. Plate and Serve

    Spoon a bed of jasmine rice onto each plate, top with a salmon fillet and generous spoonful of the tomato‑spinach cream sauce. Garnish with extra basil leaves and serve the dressed salad on the side.

    Time: PT3M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

4 g