Recipe: Baked Salmon Tray With Rice & Tomatoes
If you’re after a meal that easy to prepare and ticks all your nutritional boxes then look no further. This baked salmon with rice and tomatoes is perfect for a nourishing dinner. With a blend of savoury spices, fresh vegetables, and tender salmon, this dish is sure to satisfy your taste buds while fitting into a balanced diet.
This dish contains 476 calories, 19g fat, 44g carbs and 31g of protein.
Ingredients (serves 2):
Salmon Fillet: 400g, skin removed
Honey: 1 tsp.
Soy Sauce: 2 tbsp.
Olive Oil: 2 tbsp.
Lemon: 4 slices + 2 tbsp. of juice
Jasmine Rice: 200g
Cherry Tomatoes: 150g
Basil Leaves: A handful
Natural Yoghurt: 4 tbsp., 0% fat
Spices:
Paprika: 2 tsp.
Curry Powder: ½ tsp.
Oregano: 1 tsp.
Chilli Flakes: A pinch
What you need to do:
Cut the salmon fillet into four pieces. Rinse and pat dry.
In a bowl, combine salt, pepper, paprika, curry, and oregano with honey, soy sauce, olive oil, and lemon juice.
Place the salmon in the marinade, ensuring each piece is well-coated. Cover and set aside to marinate.
Preheat your oven to 200°C.
Cook the jasmine rice according to package instructions until just done. Drain any excess water.
Spread the cooked rice evenly in a baking dish and arrange the marinated salmon fillets over the rice.
Scatter the cherry tomatoes and basil leaves around the salmon.
Sprinkle the entire dish with chilli flakes and top the salmon with lemon slices.
Drizzle the remaining marinade over the salmon.
Bake in the preheated oven for 15 minutes, or until the salmon is cooked through and slightly golden on top.
Serve each portion with a dollop of natural yoghurt on the side for added creaminess.
This dish is quick and easy to make, making it a great option for any day of the week!
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