Baked Salmon Tray With Rice & Tomatoes
Baked Salmon Tray With Rice & Tomatoes
Ingredients
- 14 oz salmon fillet skin removed, 400g
- 1 tsp honey
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 4 slices lemon + 2 tbsp. of juice
- 7/8 cup jasmine rice 200g
- 1 cup cherry tomatoes 150g
- handful basil leaves
- 4 tbsp natural yoghurt 0% fat
- Spices:
- 2 tsp paprika
- 1/2 tsp curry
- 1 tsp oregano
- pinch chilli flakes
Instructions
- Cut the salmon fillet into 4 pieces. Rinse, dry and place in a bowl. Season with salt, pepper, paprika, curry, and oregano. Add honey, soy sauce, 2 tbsp. olive oil and 2 tbsp. of lemon juice, mix everything and cover the salmon.
- Preheat oven to 400F (200C).
- Cook the rice according to the instructions on the packaging. Drain it, then transfer into a baking dish and spread the rice over the whole surface of the dish.
- Place the salmon fillets on top of the rice, add the cherry tomatoes and basil leaves, then sprinkle with chili flakes.
- Top salmon with lemon slices, and drizzle over the remaining marinade and bake in the preheated oven for 15 minutes.
- Serve with a dollop of natural yoghurt.
Nutrition
Calories: 384kcalCarbohydrates: 37gProtein: 25gFat: 14gSaturated Fat: 2gCholesterol: 57mgSodium: 563mgPotassium: 687mgFiber: 1gSugar: 4gVitamin A: 833IUVitamin C: 8mgCalcium: 56mgIron: 2mg
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