Baked Salmon Brown Rice Bowl

Ingredients

• 180 g salmon, baked
• 180 g cooked brown rice
• 100 g mixed vegetables
• 5 g herbs, spices and lemon

Method

1. Season the 180 g salmon fillet with lemon zest, dill, salt and pepper.
2. Simmer about 60 g brown rice in 2½ times its volume of water for 35–40 minutes until tender — about 180 g cooked.
3. Bake at 200 °C for 12–15 minutes until it flakes easily (60–63 °C inside).
4. Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
5. Build the plate: the cooked brown rice first, the Baked Salmon on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.