Pan-Roasted Atlantic Salmon with Garlicky Shiitake Mushrooms and Steamed Brown Rice

Rinse 65g of brown rice thoroughly under cold water. Cook in 150ml boiling water, covered, over low heat for 35-40 minutes until tender and liquid is absorbed.

Pat the Atlantic salmon fillet dry with a paper towel. Season lightly with salt.

In a non-stick pan, add half the olive oil over medium-high heat. Once shimmering, place the salmon skin-side down. Sear for 4-5 minutes until the skin is crisp and releases easily from the pan. Flip carefully and cook for another 3 minutes until just opaque in the center. Remove and rest.

In the same pan, add the remaining oil, sliced garlic, and sliced shiitake mushrooms. Sauté for 4-6 minutes until the mushrooms are browned and fragrant.

Toss in the spinach and cook for 1-2 minutes until just wilted. Season with a pinch of salt.

To plate, mound the fluffy brown rice in a shallow bowl. Arrange the garlicky shiitake and spinach mixture alongside. Place the seared salmon fillet on top. Finish with a squeeze of fresh lemon juice for brightness.