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Juicy oven-baked salmon with a choice of 2 easy flavours: bright lemon and Italian herbs, or a savoury soy, ginger and sesame glaze. Green vegetables roast on the same tray, so it’s a simple, healthy dinner with very little washing up. Salmon is rich in omega-3 and protein, and the vegetables and brown rice add plenty of fibre.
Salmon and vegetables
Lemon and herbs option:
Soy and ginger option:
1.
Heat the oven to 200c (180c fan). If using dried rice, start cooking it now, following the pack instructions.
2.
Spread the broccoli and green beans on the lined tray and put the salmon in the centre.
3.
For lemon and herbs: drizzle the oil over the salmon and vegetables, sprinkle with the herbs, salt and pepper, and lay the lemon slices on top of the salmon.
4.
For soy and ginger: mix the soy sauce, sesame oil, garlic powder, rice vinegar and ginger. Spoon most of it over the salmon and drizzle the rest over the vegetables.
5.
Bake until the salmon flakes easily and the vegetables are tender (12–15 minutes).
6.
Meanwhile, heat the rice pouch, if using, following the pack instructions. Serve with the salmon and vegetables.
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Storage information
Leave to cool, then cover and refrigerate for up to 2 days. Eat cold, or reheat until piping hot. Freeze the cooked salmon for up to 1 month; defrost overnight in the fridge.
Tip
Lower carb: Skip the rice and add extra vegetables.
Cost-saving tips
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