Lemon salmon with rice and tenderstem broccoli

Name: Lemon salmon with rice and tenderstem broccoli
Cuisine: British
Ingredients: 1 Salmon fillet; 1/2 Lemon; 125 g Basmati rice; 50 g Peas; 70 g Tenderstem broccoli; 1/2 Avocado; 1 tbsp soy sauce; Butter; Oil; Salt; Baking parchment or foil

nicolehooper @nicolehooper

Lemon salmon with rice and tenderstem broccoli

nicolehooper @nicolehooper

Saved

Ingredients

1Salmon fillet
1/2Lemon
125 gBasmati rice
50 gPeas
70 gTenderstem broccoli
1/2Avocado
1 tbspsoy sauce
Butter
Oil
Salt
Baking parchment or foil

Saved

Steps

1

Preheat the oven to 170°C
2

Slice up lemon and cut in half lengthways the broccoli
3

Place a sheet of baking parchment on a baking tray and create a crease by folding it in half and reopening again. Place the salmon in the middle of one the halves with the lemon on top and sprinkle with salt and a little butter
4

Fold the paper over the salmon and then at the folded edge of the parchment fold in the corner
5

Working down and around the parchment keep folding until the whole salmon is enclosed. To keep the folds in place, fold over the straight edge of the parchment
6

Place in the oven for 15 minutes. After 15 minutes, add the broccoli to the baking tray with a drizzle of oil and salt. Return to the oven for an additional 10 minutes
7

Once the salmon has been returned to the oven, cook the frozen peas in a frying pan for a few minutes and cook the rice in accordance with the instructions on the packet
8

Add the rice to the pan with the peas and add in the soy sauce, mix the ingredients well
9

Half an avocado, remove the core and slice before pushing it out from its skin
10

Remove the salmon from the paper, and plate all the elements