Pan Seared Lemon Herb Salmon With Wild Rice Pilaf Recipe

About this recipe

Pan-Seared Lemon Herb Salmon with Wild Rice Pilaf is a flavorful and nutritious lunch that perfectly balances protein, carbs, and vibrant flavors. The dish features salmon fillets seasoned with fresh parsley, black pepper, and a hint of lemon, seared to perfection for a golden crust and tender interior. Paired with a wild rice pilaf infused with sautéed garlic, carrots, and olive oil, this meal offers a wonderful blend of textures and taste. The cucumber slices add a refreshing crunch on the side. With 775 calories and 30g of protein per serving, this dish is ideal for maintaining energy and supporting muscle health. It's a wholesome yet elegant choice for a midday meal, ready in just 40 minutes. Perfect for a cozy lunch at home or impressing a guest with your culinary skills.

Ingredients

• 230G Mowi Asc Scottish Salmon Fillets
• 1 Lemon - 1 Each
• 140G Greenfields Mixed Herbs, 140G
• 250G Tilda Wild Rice
• - Biona Capers In Olive Oil
• 50G Black Garlic Cloves, 50G
• 100 g Yorkshire English Carrots 100G
• 1 Piece Cucumber 1Pc
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• - Schwartz Flat Leaf Parsley

Instructions

1. 1. Rinse the wild rice under cold water and cook it in a pot with 2 cups of water over medium heat until tender, about 20 minutes.
2. 2. Peel and dice the carrots and cucumber into small cubes for the pilaf; set them aside.
3. 3. Heat 1 tablespoon of olive oil in a pan and sauté minced garlic until fragrant, about 1 minute.
4. 4. Add the diced carrots to the pan and cook for 5 minutes, then stir in the cooked wild rice along with a pinch of salt and pepper.
5. 5. In a separate pan, heat the remaining olive oil over medium-high heat and season the salmon fillets with salt, pepper, and fresh parsley.
6. 6. Sear the salmon fillets for 3-4 minutes on each side, ensuring a golden crust forms while keeping the inside tender.
7. 7. Squeeze the juice of half a lemon over the salmon fillets during the last minute of cooking for a bright, tangy flavor.
8. 8. Plate the wild rice pilaf and place the seared salmon fillets on top, garnishing with additional parsley and lemon wedges.
9. 9. Serve immediately while warm, pairing with a refreshing side of cucumber slices.