Ingredients
Scale
- 200g salmon fillet, skin removed, cut into chunks
- 1 tbsp olive oil
- Salt & pepper to taste
- 1 cup broccoli florets
- 1 cup cooked white rice
- 1 cup heavy cream
- 2 tbsp basil pesto
- 1 garlic clove, minced
Instructions
- Cook the white rice according to package instructions and keep warm.
- Steam the broccoli florets for about 4-5 minutes until bright green and tender-crisp; set aside.
- Season salmon chunks with salt and pepper. Heat olive oil in a skillet over medium-high heat, add salmon, and sear for 2-3 minutes per side until lightly golden. Remove from skillet and set aside.
- In the same pan, sauté minced garlic until fragrant. Stir in heavy cream and basil pesto; simmer gently for about 2 minutes until slightly thickened.
- Add the seared salmon and steamed broccoli to the sauce; toss gently to coat. Serve over warm rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 3g
- Sodium: 320mg
- Fat: 44g
- Saturated Fat: 24g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg