709
Calories
48g
Protein
32g
Fat
59g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Salt - 0.3 g (1 pinch)
- Olive oil - 10 ml (2 tsp)
- Cherry tomato - 140 g (1 cup)
- Pepper - 0.3 g (1 pinch)
- Brown rice, cooked - 240 g
- Lemon zest - 2 g (1 tsp)
- Fresh parsley, chopped - 5 g (1 tbsp)
- Salmon fillet - 140 g
- Fennel bulb - 140 g
- Lemon juice, fresh - 30 ml (2 tbsp)
- Black olive, pitted - 30 g
How to make:
- Heat the oven to 180C. Trim the fronds from the fennel and set aside
- Cut the fennel bulb in half, then cut each half into 3 wedges. Cook the fennel in boiling salted water for 10 minutes then drain well and set aside
- Chop the fennel fronds roughly, then mix with the chopped parsley and lemon zest. Cook the rice in two parts salted water
- Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil and bake for 10 minutes
- Nestle the salmon among the vegetables, sprinkle with lemon juice and bake for 15 minutes more until fish is just cooked
- Scatter over the parsley and serve
