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🍽️ Salmon fillet on vegetable rice

619 kcal · 30 min · 4 servings

Ingredients

• 300 g long-grain rice
• 600 ml vegetable broth
• red bell peppers
• yellow bell peppers
• green bell peppers
• 1 carrot
• 3 stalks green asparagus
• 1 lemon
• 2 tbsp rapeseed oil
• salt
• pepper
• 500 g salmon fillet
• 4 sprigs parsley
• 20 g parmesan (1 piece)

Instructions

1. 1. Put the rice and the broth into a pot.
2. 2. Bring the mixture to a boil.
3. 3. Cover the pot with a lid.
4. 4. Reduce the heat to the medium setting.
5. 5. Let the rice cook for a total of about 20 minutes.
6. 6. Wash the bell peppers thoroughly.
7. 7. Remove the seeds and stems from the peppers.
8. 8. Peel the carrot.
9. 9. Wash the asparagus.
10. 10. Peel the bottom third of the asparagus stalks.
11. 11. Cut off the woody ends of the asparagus.
12. 12. Halve the asparagus tips lengthwise.
13. 13. Dice all the vegetables very finely.
14. 14. Squeeze the lemon.
15. 15. Heat the oil in a frying pan.
16. 16. Sauté the vegetables over high heat for 2 to 3 minutes.
17. 17. Season the vegetables with salt and pepper.
18. 18. Add a little lemon juice.
19. 19. Remove the pan from the heat.
20. 20. Rinse the salmon fillet under cold water.
21. 21. Pat the salmon dry with a kitchen towel.
22. 22. Cut the salmon into 1 cm thick slices.
23. 23. Salt and pepper the salmon slices.
24. 24. Drizzle the salmon with a little lemon juice.
25. 25. Wash the parsley.
26. 26. Shake the parsley dry.
27. 27. Finely chop the parsley.
28. 28. After 15 minutes of cooking time, mix the sautéed vegetables into the rice.
29. 29. Add the chopped parsley to the rice.
30. 30. Stir the parmesan into the rice.
31. 31. Place the salmon slices on top of the rice.
32. 32. Reduce the heat to the low setting.
33. 33. Cover the pan.
34. 34. Let the salmon cook through for 5 minutes.

Nutrition per serving

• kcal: 619
• Protein: 34 g · Fett/Fat: 24 g · Carbs: 65 g