Dairy Free Gluten Free
‘Brown Basmati rice has slow-release energy that keeps blood sugar levels stable, which is associated with maintaining a calm and balanced mood. In addition, the omega 3 fats in the salmon boost the production of hormones that help you stay calm.’ - (Dr Sarah Schenker, dietitian).
- 4 people
- 200 g salmon
- 120 g Brown Basmati rice
- 1 vegetable stock gel
- 250 g broccoli, cut into small florets
- 1 tbsp olive oil
- 1 bunch 1 bunch of spring onions, chopped
- 2 cloves of garlic, crushed
- Grated rind of half a lemon
- 200 g baby spinach leaves
- 1 tbsp flaked almonds
- 1 lemon, cut into wedges
Preheat the oven to 180C/Gas 4. Loosely wrap the salmon fillets in foil, place on a baking tray and bake for 15 minutes.
Cook the rice in a large pan of boiling water and add the stock gel. Cook according to the packet instructions. Add the broccoli florets for the last 5 minutes.
Heat the oil in a large pan and add the spring onions, garlic and grated lemon rind and cook for 5 minutes.
Drain the rice and broccoli and add to the pan and stir through.
Add the spinach leaves and allow to wilt into the mixture.
Transfer onto a serving plate. Remove the skin from the salmon and flake onto the rice mixture or serve the salmon whole, on top.
Sprinkle on the almonds and serve with the lemon wedges.