- 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 yogurt, 0% fat (optional)
- 2 tsp. paprika
- 1/2 tsp. curry
- 1 tsp. oregano
- pinch of chili flakes
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 , 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 chili 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 yogurt.
(Serves 4) Nutrition per serving: 476 kcal / 19g Fat / 44g Carbs / 31g Protein