Serves: 4
Prep: 5 mins
Cook: 30 mins
Nutrition per serving:
Kcal – 476
Fat – 19g
Carbs – 44g
Protein – 31g
WHAT YOU NEED
14oz. (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 yoghurt, 0% fat
Spices:
2 tsp. paprika
1/2 tsp. curry
1 tsp. oregano
Pinch of chilli flakes
WHAT YOU NEED TO DO
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. Drain it, 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 chilli 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 yoghurt.
KEY BENEFITS OF HONEY
Honey health benefits includes controlling cholesterol level, managing diabetes, treating gastric problems, fighting infections, boosting energy, preventing nausea, promoting weight loss, promoting restful sleep, fighting asthma, removing dandruff, and enhancing skin health.
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