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Baked salmon tray with rice and tomatoes

Baked salmon tray with rice and tomatoes

Course: DinnerCuisine: MediterraneanDifficulty: Beginner
Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes
Calories

476

kcal
Fat

19

grams
Carbs

44

grams
Protein

31

grams

Ingredients

  • 14 oz. (400g) salmon fillet, skin removed

  • 1 tsp. honey

  • 2 tbsp. soy sauce

  • 2 tbsp. olive oil

  • 4 slices of lemon + 2 tbsp. of juice

  • ⅞ cup (200g) jasmine rice

  • 1 cup (150g) cherry tomatoes

  • 4 tbsp. natural yogurt, 0% fat

  • handful basil leaves

  • Spices
  • 2 tsp. paprika

  • ½ tsp. curry

  • 1 tsp. oregano

  • pinch of chili flakes

Directions

  • 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. of olive oil and 2 tbsp. of lemon juice. Mix everything and cover the bowl.
  • Preheat oven to 400°F (200°C).
  • 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 yogurt.

Notes

  • Gluten free and high protein recipe

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