Description

Garlic Butter Salmon Rice Bowl is a delightful, easy-to-make dish that combines flaky salmon fillets with fluffy rice and vibrant vegetables, all enveloped in a luscious garlic butter sauce. This recipe is perfect for busy weeknights or special occasions, offering restaurant-quality flavors at home. With its stunning presentation and irresistible taste, this bowl will surely become a family favorite!

Ingredients

Scale

2 salmon fillets (6 oz each)
1 cup jasmine rice
1 tablespoon unsalted butter (for sautéing)
3 cloves garlic (minced)
1 cup bell peppers (chopped)
1 cup snap peas
2 tablespoons low-sodium soy sauce
Juice of ½ lemon
Salt and pepper to taste
2 tablespoons unsalted butter (for cooking salmon)

Instructions

Rinse the jasmine rice under cold water until the water runs clear. Combine with 2 cups water in a pot; bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until tender.
In a large skillet over medium heat, melt 1 tablespoon of butter. Sauté bell peppers and snap peas for about 5 minutes until slightly softened.
Push veggies to one side of the skillet. Add salmon fillets skin-side down, season with salt and pepper, and cook for about 4-5 minutes until golden brown.
Flip the salmon, add minced garlic and an additional tablespoon of butter. Baste with pan juices for flavor.
Drizzle soy sauce and lemon juice over the dish; cook for another minute until glazed.
Fluff rice with a fork, divide into bowls, top with sautéed veggies and salmon, and drizzle with garlic butter sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximately 450g)
Calories: 550
Sugar: 3g
Sodium: 400mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 32g
Cholesterol: 90mg

Keywords: - For a low-carb option, substitute rice with quinoa or cauliflower rice. - Feel free to mix in your favorite vegetables for added color and nutrition. - Store leftovers in an airtight container in the fridge for up to three days.