A wonderful salmon and rice meal in just 40 minutes. This basmati rice with salmon and veggies recipe is just great.
We love its versatility, you can do many different variations and use seasonal veggies or whatever you find in your fridge!
It’s perfect for meal prep, as it contains all the macros in just one dish.
We do it almost every week to bring to the office!
What we love the most about it is… the final touch, the tahini drizzle, just some creamy tahini sauce, it makes this recipe even more perfect!
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 2 fillets salmon skinless
- 2/3 cup basmati rice
- 1 shallot
- 1 cup broccoli
- 3 carrots
- 2 courgettes
- 1 tbsp pumpkin seeds
- 1 tbsp sesame seeds
- 1 tbsp olive oil
- 1 tbsp tahin
- 1 lemon optional
- salt and pepper
Ingredients
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Instructions
- Cook the salmon fillets in a pan or in the oven, as you prefer. When it's done, flake it off with a fork and remove every fish thorn carefully if there are any.
- In a small heavy saucepan, bring the rice, 1 1/2 cups water and a pinch of salt to a boil over high heat. Reduce the heat to medium-low, cover, and gently simmer for about 15 mins or until the water has been absorbed and the rice is tender. Don't stir the rice during cooking, as this can release starches that will lead to sticking. Fluff the rice with a fork and let stand, covered, for 5 mins. Spread the rice over a baking tray and cool completely.
- Chop all the veggies into tiny cubes and cook them in a pan for about 10 minutes with the olive oil.
- Stir in the cooked rice and the salmon. Let cook on high heat for 1 minute. Turn the heat off and transfer to a large bowl. Add the seeds and mix.
- Serve with a drizzle of tahin and fresh parsley.
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