Nourishing Pan-Seared Salmon with Ginger-Lime Vegetables and Brown Rice

There’s something truly comforting about a beautifully seared piece of salmon paired with crisp, vibrant vegetables. This recipe brings together bright ginger-lime flavors with wholesome brown rice for a balanced and satisfying meal.

Perfect for weeknights yet elegant enough for special occasions, this dish is both nourishing and packed with flavor. It’s a celebration of fresh ingredients and thoughtful cooking that will leave you feeling energized and satisfied.

Whether you’re cooking for yourself, your family, or want to impress dinner guests, this salmon dish is a foolproof way to bring bold flavors and nutrition to the table.

Ingredients

• 2 salmon fillets (approx. 150g each)
• 120 grams brown rice
• 200 grams broccoli florets
• 1 large carrot (approx. 100 grams), thinly sliced
• 1 red bell pepper (approx. 150 grams), thinly sliced
• 100 grams shiitake mushrooms, sliced
• 30 grams fresh ginger, peeled and thinly sliced or grated
• 4 cloves garlic, minced
• 2 spring onions, sliced (separate white and green parts)
• 1 lime, juiced
• 20 ml olive oil
• 5 ml toasted sesame oil
• 15 ml fish sauce (ensure soy-free)
• 15 ml rice vinegar
• 50 ml water or low-sodium vegetable broth
• 5 grams cornstarch or tapioca starch
• Salt and black pepper to taste

Instructions

1. Cook the brown rice according to package instructions. Typically, combine 120 grams of brown rice with 240 ml of water in a pot, bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes until tender. Fluff with a fork.
2. Prepare the ginger-lime sauce. In a small bowl, whisk together lime juice, fish sauce, rice vinegar, water or broth, and cornstarch. Set aside.
3. Season the salmon fillets generously with salt and black pepper on both sides.
4. Heat 15 ml of olive oil in a large non-stick skillet over medium-high heat. Place the salmon fillets skin-side down (if applicable). Sear for 4-6 minutes per side until cooked through and flaky. Remove and set aside.
5. In the same pan, add the remaining olive oil. Add garlic, ginger, and the white parts of the spring onions. Sauté for 1-2 minutes until fragrant.
6. Add broccoli, carrot, red bell pepper, and mushrooms. Stir-fry for 5-7 minutes until tender-crisp.
7. Re-whisk the sauce and pour over the vegetables. Stir for 1-2 minutes until thickened and glossy.
8. Divide the cooked rice onto plates, top with salmon and vegetables, garnish with green onion tops and a drizzle of sesame oil.
9. Serve immediately and enjoy this nutritious, balanced meal.

Tips & Substitutions

• Make it vegetarian: Swap salmon for firm tofu or tempeh, pan-seared the same way.
• Rice alternatives: Try quinoa, cauliflower rice, or soba noodles for variety.
• Boost the greens: Add snap peas or spinach for extra nutrients and color.

Nutrition

Approximate per serving:

• Calories: 690
• Fat: 28g
• Carbohydrates: 55g
• Fiber: 9g
• Protein: 38g

Related Recipe

See the original recipe: "Nourishing Pan-Seared Salmon with Ginger-Lime Vegetables and Brown Rice"

This dish is proof that healthy eating doesn’t have to be boring—it can be colorful, flavorful, and deeply satisfying. Give it a try, enjoy every bite, and don’t forget to share your version with friends and family!