This plate is clean, colorful, and straight-up nourishing. Juicy pan-seared salmon sits on fluffy white rice, paired with creamy avocado, crisp cucumber, and sweet cherry tomatoes. It’s light, balanced, and gives major healthy but still hits energy.
INGREDIENTS :
2 salmon fillets
1 cup cooked white rice
½ avocado, sliced
½ cucumber, sliced into thick rounds
½ cup cherry tomatoes, halved
1 tbsp olive oil
Salt & black pepper to taste
Optional: lemon juice or garlic powder
DIRECTIONS :
Season salmon fillets with salt and black pepper on both sides.
Heat olive oil in a skillet over medium heat. Sear salmon for 3–4 minutes per side until golden on the outside and tender inside.
Cook white rice according to package instructions and fluff with a fork.
Slice avocado, cucumber, and cherry tomatoes.
Plate the rice first, add the salmon fillets on top or beside it, and arrange avocado, cucumber, and tomatoes neatly around the plate.
Serve warm with an optional squeeze of lemon for extra freshness.
Prep Time: 10 mins
Cooking Time: 12 mins
Total Time: 22 mins
Calories: ~520 kcal
Servings: 1
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