Grilled Salmon and Rice with Peas and Asparagus

Ingredients

• Salmon150 g
• Lemon1/2 count (33 g)
• Rice3/4 cup (150 g)
• Peas1/4 cup (50 g)
• Asparagus2 medium stalk (32 g)
• Tomato1/2 count (65 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Heat a pot filled with water over high heat until it boils. In the meantime, cut off the woody ends of the asparagus.

3. 3

   Step 3

   Once boiling, add the peas. After 3 minutes, add the asparagus and let boil for 3 more minutes. Remove and drain.

4. 4

   Step 4

   In the meantime, heat a pan over high heat and season the salmon with lemon juice and salt and pepper.

5. 5

   Step 5

   Add some broth from the fish or hot water and then the salmon.

6. 6

   Step 6

   Cover and let cook for 4-5 minutes or until cooked. Remove and set aside.

7. 7

   Step 7

   Cut the tomato into medium pieces. You can use the regular tomato or cherry tomatoes.

8. 8

   Step 8

   Mix the rice with the peas, asparagus and tomato.

9. 9

   Step 9

   For the dressing: mix the olive oil, grate the lemon juice and squeeze its juice.

10. 10

    Step 10

    Serve a bottom layer of rice with the vegetables and then add the pieces of salmon and the dressing on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Salmon and Rice with Peas and Asparagus can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.