Ingredients:
2 salmon fillets
1 cup rice (brown or basmati)
1 cup cherry tomatoes, halved
2 cloves garlic, minced
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional)
1/4 cup fresh parsley, chopped
Salt and pepper to taste
2 cups vegetable or chicken broth
Directions:
Cook the rice: In a medium pot, bring 2 cups of vegetable or chicken broth to a boil. Add rice and reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the rice is tender. Set aside.
Sear the salmon: While the rice is cooking, season the salmon fillets with paprika, oregano, salt, and pepper. Heat olive oil in a large skillet over medium heat. Sear the salmon fillets for about 4-5 minutes on each side, until golden and cooked through. Remove and set aside.
Cook the tomatoes: In the same skillet, add the minced garlic and halved cherry tomatoes. Cook for 2-3 minutes until the tomatoes start to blister and release their juices.
Combine and serve: Add the cooked rice to the skillet with the tomatoes and garlic, stirring to combine. Place the seared salmon fillets on top of the rice. Garnish with fresh parsley and serve immediately.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 450 kcal per serving
