Baked Tamari and Lemon Salmon with Rice and Greens

 
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INGREDIENTS

(Serves 2)

  • 2 salmon fillets

  • 120g uncooked brown rice (or 1x 250g sachet of ready cooked rice)

  • 2 large handfuls of kale

  • Around 8-10 tenderstem broccoli stalks

  • 2 tbsp olive oil

  • 2 tbsp tamari or coconut aminos (or soy sauce if not gluten free)

  • Juice half a lemon

  • Salt and pepper

  • Roasted cashews (optional)

METHOD

  1. If using uncooked rice, wash the rice in some cold water then boil following the instructions on the packet for cooking.

  2. In a small jug or mug mix together the olive oil, tamari and lemon juice.

  3. Place the salmon fillets on a baking tray and pour 1/3 of the mixture over the fillets. Place in the oven at 170C and bake for 15 mins.

  4. After 10 minutes remove the salmon from the oven, add the kale on top of it, pour another 1/3 of the mixture over and return to the oven for the final 5 minutes.

  5. Whilst you wait for the salmon to finish steam the broccoli for 2-3 mins. (If you are using ready cooked rice this would be the time to heat it according to the packet instructions.

  6. To serve plate the salmon, vegetables and rice and drizzle the remaining sauce mixture over the top. Top with roasted cashews if using. (Tip: if you want to make the rice look neat as I have here its really easy - just get a ramekin and spoon the cooked rice into it and press down firmly, then hold the ramekin in one hand and place your plate over the top with the other then flip over, tap the top and gently remove the ramekin.)

I love seeing your creations so if you make this please upload an image to social media and tag me in it and #clemmiemacphersonnutrition. Thank you and happy cooking!

Clemmie Macpherson