Baked Lemon Salmon Rice
Today's Sunday meal prep is inspired by a meal I had at a wellness day earlier this week. It was the most delicious baked Salmon with pea risotto that I had ever tasted, so I decided to turn it into a super quick and easy dish. Obviously not as delicious but still tasty. Only 5 ingredients my baked lemon salmon rice serves 4, (perfect for dinner for a small family or for 4 lunches) and takes no longer than 30 minutes all up! It's also dairy-free, sugar-free and pescatarian friendly.
-420g Tasmanian skinless boneless salmon fillets
-125g raw brown rice/quinoa mix = 250g cooked
-1/2 juice of a lemon
-4 cups of chopped broccoli
-1 cup frozen peas
-Seasoning: salt/pepper or lemon herb
Main kitchen items:
-Pre-heat oven to 200C or 392 F (Conventional setting), 180 C or 356 F.
-Line over tray with baking paper and place salmon fillets on top.
-Squeeze lemon juice over all salmon fillets and crack salt and pepper over the top.
-Bake in oven for 8-10min.
-Meanwhile cook chopped broccoli in steamer for 4-5min.
-Blanch 1 cup of frozen peas
-Cook rice/quinoa as directed on the pack.
Once everything is cooked and cooled for a couple minutes, divide salmon, rice/quinoa, peas and broccoli into separate containers, drizzle with remaining lemon juie and they're ready for the fridge. I tend to freeze all my meals except for one, so it stays fresher for longer.
P.S These meals can be frozen for upto 2 weeks.
(FYI Macros: 347 Calories, 28.4P, 28.7C, 13.4F)