Pan-Seared Salmon with Warm Jasmine Rice and Raw Carrot Salad
Rich pan-seared salmon served over fluffy white jasmine rice alongside a crisp raw carrot salad dressed in coconut oil and fresh lemon juice. A delicious pescatarian meal designed for easy digestion and vibrant nourishment.
Prep
10 min
Cook
10 min
Total
20 min
Makes
1 serving
Created together. Shared with you.
Made by Victoria + Lila
Victoria created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthEveryday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
10 min
Total
20 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Mixing bowl
Time saver
Keep leftover cooked jasmine rice stored in an airtight container in the refrigerator for up to 3 days.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Shred 1 large carrot using a box…
- 01
Shred 1 large carrot using a box…
Shred 1 large carrot using a box grater and place it into a small bowl.
Tap card to mark done - 02
Toss the shredded carrot with 1 tsp…
Toss the shredded carrot with 1 tsp of liquid coconut oil, 1 tsp of fresh lemon juice, and a pinch of fine sea salt until evenly coated. Set aside at room temperature.
Look for: evenly coated
Tap card to mark done - 03
Place 0
Place 0.5 cup of cooked jasmine rice into a microwave-safe bowl and heat on high for 45 to 60 seconds until steaming warm.
Look for: steaming warm
Tap card to mark done - 04
Heat a skillet over medium-high heat (375°F…
Heat a skillet over medium-high heat (375°F / 190°C) and add 1 tsp of coconut oil.
Tap card to mark done - 05
Season 150g salmon fillet with a pinch…
Season 150g salmon fillet with a pinch of fine sea salt.
Tap card to mark done - 06
Place the salmon fillet skin-side down in…
Place the salmon fillet skin-side down in the hot skillet and sear for 4 to 5 minutes until the skin is crisp and browned.
Look for: the skin is crisp and browned
Tap card to mark done - 07
Flip the salmon fillet over and cook…
Flip the salmon fillet over and cook for another 2 to 3 minutes until the center is opaque and reaches an internal temperature of 145°F (63°C).
Look for: the center is opaque and reaches an internal temperature of 145°F (63°C)
Tap card to mark done - 08
Transfer the warm jasmine rice to a…
Transfer the warm jasmine rice to a plate, top with the pan-seared salmon, and serve the raw carrot salad alongside.
Ready when: everything is assembled and ready to enjoy
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