Can a weeknight dinner be fast, balanced, and gourmet-level delicious—all at once? Absolutely! Our Garlic-Herb Salmon with Arugula Salad & Rice proves that healthy meals don’t have to be boring or bland. With flaky salmon infused with fresh herbs, a peppery arugula-tomato salad, and fluffy rice, this dish hits every mark: flavor, nutrition, and simplicity.
This salmon recipe isn’t just dinner—it’s a restaurant-style plate you’ll crave again and again.
Ingredients
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2 salmon fillets (6 oz each)
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2 cups fresh arugula
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1 cup cherry tomatoes, halved
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1 cup cooked white rice
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2 tbsp olive oil
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2 garlic cloves, minced
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1 tbsp fresh parsley, chopped
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Juice of ½ lemon
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Salt and pepper to taste
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Optional: Parmesan shavings for garnish
Step-by-Step
Step 1: Cook the Rice
Prepare 1 cup of white rice according to package instructions. Keep warm while prepping the salmon and salad. Jasmine or basmati rice works best for light texture and aroma.
Step 2: Make the Garlic-Herb Mixture
In a small bowl, whisk together 2 tbsp olive oil, minced garlic, chopped parsley, lemon juice, and a pinch of salt and pepper.
Step 3: Season & Cook the Salmon
Pat salmon fillets dry. Brush both sides with the garlic-herb mixture. Heat a nonstick skillet over medium heat and cook skin-side down for 4–5 minutes. Flip and cook another 3–4 minutes until the salmon is just opaque and flaky.
Step 4: Toss the Salad
In a mixing bowl, combine arugula and cherry tomatoes. Drizzle with olive oil, lemon juice, and season with salt and pepper. Toss lightly.
Step 5: Plate the Dish
On each plate, place a serving of rice, one salmon fillet, and a handful of salad. Optional: top salad with Parmesan shavings for added richness.
Variations
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Swap the protein: Use grilled chicken or tofu in place of salmon.
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Change the grain: Substitute brown rice, couscous, or quinoa.
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Add crunch: Toss in toasted almonds or sunflower seeds into the salad.
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Make it creamy: Add a dollop of Greek yogurt sauce with dill and lemon.
Cooking Note
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Use fresh salmon for best texture—wild-caught preferred.
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Don’t skip the rest time after cooking. Let salmon sit 2 minutes to retain moisture.
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Want extra char? Finish salmon under a broiler for 1 minute for a crisp top.
Serving Suggestions
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Serve with a crisp Sauvignon Blanc or iced lemon water for refreshing contrast.
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Pair with a side of roasted vegetables if you need more volume.
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Add a slice of whole-grain bread with garlic butter for a Mediterranean touch.
Storing Tips for the Recipe
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Store salmon, rice, and salad separately in airtight containers.
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Refrigerate within 2 hours and consume within 3 days.
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Reheat rice and salmon gently in a microwave or skillet.
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Do not freeze salad, but rice and salmon can freeze well for up to 1 month.
Timing
Prep Time 10 minutes
Cooking Time 10 minutes
Total Time 20 minutes
Yield 2 servings
Nutritional Information (Per Serving)
Calories 520 kcal
Protein 38 g
Sodium 240 mg
Healthier Alternatives for the Recipe
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Use brown rice or cauliflower rice to reduce carbs.
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Replace olive oil with avocado oil for a more neutral flavor.
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Skip Parmesan for a dairy-free or lower-fat version.
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Try wild rice for added fiber and nutrients.
Common Mistakes to Avoid
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Overcooking the salmon: It only takes 7–9 minutes. Internal temp should be 145°F (63°C).
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Not drying the fish before searing causes steaming, not searing.
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Overdressing the salad: It wilts quickly. Add dressing just before serving.
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Using low-quality herbs or bottled lemon juice: Fresh makes all the difference in flavor!
Conclusion
This Garlic-Herb Salmon with Arugula Salad & Rice recipe delivers everything you want from a home-cooked meal—speed, flavor, nutrition, and elegance. It’s perfect for busy weeknights or impressive enough for guests. Ready to elevate your dinner game? Give it a try and tell us how you added your twist!
Frequently Asked Questions (FAQs)
1. Can I bake the salmon instead of pan-searing it?
Yes! Bake at 400°F (200°C) for 12–15 minutes. Use foil for juicier results.
2. What can I substitute for arugula?
Spinach, baby kale, or a mixed spring salad are all great swaps.
3. Can I make this gluten-free?
Yes! It’s naturally gluten-free. Just check labels on rice or seasonings.
4. What’s the best wine pairing for this dish?
A crisp white like Sauvignon Blanc or Pinot Grigio pairs wonderfully.
Garlic-Herb Salmon with Arugula Salad & Rice
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
A vibrant dinner plate featuring juicy garlic‑herb salmon, peppery arugula salad, and fluffy white rice.
Ingredients
2 salmon fillets (6 oz each)
2 cups arugula
1 cup cherry tomatoes, halved
1 cup cooked white rice
2 tbsp olive oil
2 garlic cloves, minced
1 tbsp fresh parsley, chopped
Juice of ½ lemon
Salt & pepper to taste
Optional: Parmesan shavings
Instructions
1. Prepare rice according to package instructions; keep warm.
2. Whisk olive oil, garlic, parsley, lemon juice, salt & pepper; brush over salmon.
3. Heat nonstick skillet over medium; sear salmon skin-side down for 4–5 min.
4. Flip salmon and cook 3–4 min more, until opaque.
5. Toss arugula and tomatoes with a drizzle of olive oil and lemon juice.
6. Plate rice, top with salmon, serve salad on the side. Garnish with Parmesan.
Notes
Don’t overcook salmon—ideal internal temp: 145 °F.
Let cooked salmon rest 2 min before serving.
Use quality extra‑virgin olive oil for best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan‑seared
- Cuisine: Modern Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 3g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 75mg
Keywords: Garlic‑Herb Salmon with Arugula Salad, Garlic salmon dinner, Salmon & rice, Healthy salmon plate