Mustardy Salmon with Herbed Rice
PREP 5 MIN•COOK 10 MIN
When you need protein but you have no time, make salmon your go-to: it cooks in less than 15 minutes. Toss in your favorite herbs for a fresh and light meal that is on the table at a moment's notice.
DF
EF
GF
NF
Number of servings
2
2 tbs wholegrain mustard
2 tsp sriracha sauce (chilli garlic sauce)
salt & pepper, to taste
250g salmon fillets 2 x 125g
1 cup (160g) pre-cooked brown rice warmed according to packet directions
Salad
2 tsp sunflower seeds (kernels)
1⁄2 bunch of fresh coriander (80g bunch) or other herb of choice, roughly chopped
1⁄2 bunch of fresh flat leaf parsley or other herb of choice, roughly chopped
1 lemon half juiced & half cut in wedges
Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.
Whisk mustard and sriracha together and season to taste.
Pat salmon fillets dry with paper towel and coat with sauce.
Transfer salmon to prepared tray and bake for 10-12 minutes or until cooked through and flaky.
At the same time, toast sunflower seeds in a non-stick frypan for a few minutes.
Toss herbs with lemon juice and seeds and season with salt and pepper.
Divide salmon and rice between plates and serve with salad and lemon wedges.
Energy (kJ)
1925 kJ / 460 cals
Protein
33.5 g
Fat
21.9 g
Sat. Fat
3.9 g
Carbs
29.2 g
Sugar
3.1 g
Fiber
5.1 g
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