Baked salmon with green rice

Cooking time of 30 minutes – Serves 2

Nutritional Information

• 409 Kcal
• 21g Fat
• 3.4g Saturates
• 21g Carbohydrates
• 2.2g Fibre
• 31g Protein
• 0.4g Salt

Allergens & Dietary Requirements

Allergens

• Fish
• Sulphite

Dietary Requirements

• Halal
• Kosher
• Gluten-free
• Dairy-free
• Lower carb
• Pescatarian

Ingredients

• 2 salmon fillets, approx. 120g each​
• 1 tsp olive oil ​
• 2 lemon slices, cut into half​
• 150g basmati (or wholegrain) rice​
• 80g fresh spinach​
• 15g sundried tomatoes​
• Herbs of choice (thyme, oregano, basil, rosemary etc.)​
• Black Pepper, to taste

Method

1. Preheat the oven to 180°C / 160°C fan / gas mark 4.​
2. Put the salmon in an oven proof dish skin side down. ​
3. Sprinkle the salmon with olive oil, pepper, and herbs of your choice. Top with the lemon slices.​
4. Roast for 10-15 minutes until the salmon is soft and easily flaked with a fork. ​
5. Meanwhile, cook the rice according to the packet instructions. ​
6. Drain the tomatoes from the oil and chop them finely. ​
7. Wash and dry the spinach and stir it into the cooked (and still warm) rice. ​
8. Add the chopped sundried tomatoes and mix all together. ​
9. Add ground pepper to taste.​
10. Serve and enjoy!