This is one of my go-to dinners — pan-roasted salmon, with a veg and a grain. It’s super delicious, healthy, and easy to prepare. I always try to buy a couple of fresh salmon fillets on my weekly grocery store trip, and they make for a lovely, simple weeknight meal. This particular recipe has an Asian theme, drawing on soy, fish sauce, and sesame oil, but I often also make this meal with a more Mediterranean theme, using olive oil and balsamic glaze.

Pan-roasted Asian salmon dinner
(Serves two)

Ingredients
– Two fresh salmon fillets
– 2 garlic cloves, minced
– A drizzle of soy sauce
– A drizzle of olive oil
– A pinch of thyme
– Salt and pepper for seasoning
– Oil for pan

For the vegetables
– A couple handfuls of french beans
– A couple handfuls of cremini mushrooms, halved
– 2 tbsp sliced almonds
– A drizzle of sesame oil
– A drizzle of soy sauce
– Salt and pepper for seasoning
– 1/2 tsp red chili pepper flakes (optional)

For the seasoned rice
– 1 cup brown rice, cooked
– A drizzle of fish sauce
– A drizzle of sesame oil
– A drizzle of soy sauce
– Salt and pepper to taste
– Sesame seeds, finely chopped seaweed (optional toppings)

Directions

1. Preheat the oven to 400 degrees Fahrenheit, and prepare the rice in your rice cooker (or pot), adding in a little butter and soy sauce.

2. Prepare your fish by laying the fillets skin-side down, and seasoning the flesh sides with salt, pepper, thyme, garlic, soy sauce, and olive oil. Gently rub in your seasonings, ensuring the fish is well-marinated. Set aside.

3. Prepare your vegetables by laying out your beans and mushrooms on a baking sheet lined with aluminum foil. Scatter your almonds over the veggies, then coat everything with sesame oil, soy sauce, salt, pepper, and chili flakes. Mix well to combine everything, then spread out evenly on the baking sheet. Pop in the oven for about 20 minutes.

4. About 10 minutes into your vegetables roasting, heat oil in a pan over medium-high heat. Once hot, add marinated fish fillets, flesh side down, and cook for about 5 minutes until the flesh touching the pan appears to be slightly brown and crisping (the rest of fish fish will still be pretty raw).

5. Pop fish into the oven, along with your beans, and continue cooking for another 5-7 minutes, or until just cooked through but still soft and flakey. This should about coincide with when your beans are ready.

6. Once your rice is cooked, fluff with a fork, and drizzle in fish sauce, sesame oil, and soy sauce, to taste. Season with salt and pepper, and optional add-ins. Mix well to combine.

7. Plate your fish by using a small sharp knife to remove the skin (it should come off easily), and serving with a lovely portion of rice and roasted vegetables. Enjoy!