A vibrant dinner plate featuring juicy garlic‑herb salmon, peppery arugula salad, and fluffy white rice.

Scale

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

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.

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.

Keywords: Garlic‑Herb Salmon with Arugula Salad, Garlic salmon dinner, Salmon & rice, Healthy salmon plate