Quick and Easy
Tomato Baked Salmon with Steamed Rice Salad Recipe
Baked tomatoes taste great with salmon! This recipe also has steamed basmati and wild rice with dwarf beans in as a light companion.
| Prep time: 5 minutes |
British
|
| Cook time: 40 minutes | Servings: 2 |
Ingredients
- 2 salmon fillets
- 4 cherry tomatoes, sliced
- 1 tsp basil
- 100g basmati rice
- 50g wild rice
- Small handful dwarf beans, chopped into small bits
Directions
- Preheat the oven to 190 degrees C.
- Rinse the rice a few times and add to a saucepan with about 200ml water.
- Slowly bring to the boil, then turn the heat right down, cover and leave to simmer for 20 minutes.
- About halfway through, add the dwarf beans into the pan and re-cover.
- Meanwhile, sprinkle the basil over the fillets and lay the tomato slices on top. Bake for about 20 mins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 2 servings | |
| Calories 272 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.6g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 165mg | 5% |
| Total Carbs 58.71g | 16% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.69g | 0% |
| Protein 7.26g | 12% |
