Baked Salmon Tray with Rice and Tomatoes

Gluten Free | Meal Prep | High Protein

Serves 4

Prep Time5 Mins

Cooking Time30 Mins

476

kCal

19g

Fats

44g

Carbs

31g

Protein

Ingredients

14 oz. (400g) salmon fillet, skin removed
1 tsp. honey
2 tbsp. soy sauce
2 tbsp. olive oil
4 slices of lemon + 2 tbsp. of juice
7/8 cup (200g) jasmine rice
1 Cup (150g) cherry tomatoes handful basil leaves
4 tbsp. natural yoghurt, 0% fat

Spices:
2 tsp. paprika
1/2 tsp. curry
1 tsp. oregano pinch of chilli flakes

Method

Instructions:

Cut the salmon fillet into 4 pieces. Rinse, dry and place in a bowl. Season with salt, pepper, paprika, curry, and oregano.
Add honey, soy sauce, 2 tbsp. olive oil and 2 tbsp. of lemon juice, mix everything and cover the salmon.
Preheat oven to 400F (200C).
Cook the rice according to the instructions on the packaging. Drain it, then transfer into a baking dish and spread the rice over the whole surface of the dish.
Place the salmon fillets on top of the rice, add the cherry tomatoes and basil leaves, then sprinkle with chilli flakes.
Top salmon with lemon slices, and drizzle over the remaining marinade and bake in the preheated oven for 15 minutes.
Serve with a dollop of natural yoghurt.

Spices:
2 tsp. paprika
1/2 tsp. curry
1 tsp. oregano pinch of chilli flakes

Instructions:

Cut the salmon fillet into 4 pieces. Rinse, dry and place in a bowl. Season with salt, pepper, paprika, curry, and oregano.
Add honey, soy sauce, 2 tbsp. olive oil and 2 tbsp. of lemon juice, mix everything and cover the salmon.
Preheat oven to 400F (200C).
Cook the rice according to the instructions on the packaging. Drain it, then transfer into a baking dish and spread the rice over the whole surface of the dish.
Place the salmon fillets on top of the rice, add the cherry tomatoes and basil leaves, then sprinkle with chilli flakes.
Top salmon with lemon slices, and drizzle over the remaining marinade and bake in the preheated oven for 15 minutes.
Serve with a dollop of natural yoghurt.