Instructions
Step 1: Start by cooking the jasmine rice according to package directions using 2 cups of water or broth with 1 tsp olive oil and a pinch of salt. This typically takes about 15-20 minutes.
Step 2: While the rice cooks, pat your salmon fillets dry with paper towels and season with salt and pepper on both sides.
Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once hot, carefully place the salmon fillets skin-side up in the pan.
Step 4: Cook the salmon for 4-5 minutes until the skin is crispy and golden. Flip the fillets gently and cook for another 3-4 minutes on the flesh side.
Step 5: In a small bowl, combine the 3 minced garlic cloves, 1 tbsp fresh parsley, and 1 tsp lemon juice. Spoon this mixture over the salmon fillets in the final minute of cooking, allowing the flavors to meld.
Step 6: Remove the salmon from the skillet and set aside on a warm plate.
Step 7: In the same skillet, heat 1 tbsp olive oil and add 1 minced garlic clove. Add the asparagus and zucchini slices, sauteing for 3-4 minutes until they begin to soften.
Step 8: Add the fresh spinach to the skillet and toss gently until wilted, about 1-2 minutes. Season with salt and pepper to taste.
Step 9: To serve, divide the cooked jasmine rice among plates, arrange the green veggie medley alongside it, and top with your garlic herb salmon fillet.
Storage and Reheating Tips
Store leftover salmon and vegetables in separate airtight containers in the refrigerator for up to 3 days. This prevents the vegetables from making the salmon soggy.
To reheat, place the salmon on a baking sheet and warm in a 300°F oven for about 5-7 minutes until heated through gently. Reheat vegetables in a skillet over low heat with a splash of water if needed.
The rice can be reheated in the microwave by adding a tablespoon of water and heating in 30-second intervals, stirring between each burst. Alternatively, warm it in a skillet over medium heat with a touch of olive oil for that delicious pan-warmed texture.
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