Dinner
Lunch
Baked salmon with basmati rice and salad
Ingredients
- 140 g salmon
- 50 g basmati rice
- 80 g salad greens
- 10 g oil
- salt, pepper, lemon
Allergens
- Fish
Nutrition per serving
- Energy
- 570 kcal
- Protein
- 24 g
- Carbohydrates
- 41 g
- Fat
- 29 g
- Fibre
- 2 g
Preparation
Season the salmon fillet with salt, pepper and lemon juice. Bake at 180°C for 12–15 minutes, until some of its healthy fats are gently released while the flesh remains juicy.
Cook the basmati rice in salted water (1:2 ratio). Basmati rice is chosen for its structure, which helps the grains remain separate, and for its favourable glycaemic profile.
Prepare a generous bed of salad greens and drizzle with olive oil and lemon juice.
Serve the salmon with the rice and salad for a complete lunch.
