Simple Baked Salmon with Honey Lemon Sauce
PREP 10 MIN•COOK 15 MIN
Number of servings
1 olive oil spray
300g salmon fillets 2 x 150g fillets
2 tsp honey (rice malt syrup or maple syrup)
2 tsp lemon juice
1 1⁄2 tsp white wine vinegar or other vinegar
1 tsp dried thyme or fresh if available, plus extra to serve
1 garlic clove minced
salt & pepper, to taste
1 bunch of (160g) asparagus woody ends trimmed
120g green beans trimmed
2⁄3 cup (100g) pre-cooked brown rice cooked according to packet directions
Preheat the oven to 180°C/fan-forced 160°C/gas 4.
Cut 2 x 30cm pieces of baking paper or foil and lightly spray each with oil spray.
Place each piece of salmon (skin-side down) in the centre of the paper. Fold the sides up and roll in the ends to create a boat shape, leaving the top slightly open.
Whisk honey, lemon juice, vinegar, thyme, garlic, salt and pepper in a small bowl until combined.
Divide sauce evenly between the fish packets, then tightly close each packet. Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork.
Meanwhile, bring a saucepan of salted water to the boil, add the asparagus and beans and simmer for 3-4 minutes, or until tender-crisp. Drain.
Divide rice and vegetables between plates.
Carefully open the salmon packets and transfer salmon pieces to plates, pouring over the remaining sauce. Scatter over a little extra thyme to serve.
1873 kJ / 447 cals
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