Creamy One-Pan Salmon & Veg Bowl

Ingredients

• 150 g Salmon fillet
• 1 cup Baby spinach
• 1 cup Broccoli florets (fresh or frozen)
• 120 g Cooked brown rice or quinoa
• 0.5 cup Carrot, thinly sliced
• 0.5 tsp Dried oregano or mixed herb
• 1 Clove garlic clove, minced
• 1 tbsp Olive Oil
• 3 tbsp Plain greek yogurt
• 1 tbsp Lemon juice
• 0.25 tsp Salt
• 0.25 tsp black pepper

Method

1. 0

   Cook brown rice or quinoa if not already cooked. Set aside.

2. 1

   Heat olive oil in a non-stick pan over medium heat. Add minced garlic and cook for 30 seconds until fragrant.

3. 2

   Add salmon fillet to the pan, skin-side down if it has skin. Season with a pinch of salt, pepper, and herbs. Cook 3–4 minutes per side until just cooked through, then remove to a plate.

4. 3

   In the same pan, add broccoli and carrot with a splash of water. Cover and steam-sauté for 3–4 minutes until just tender.

5. 4

   Stir in the cooked rice or quinoa and baby spinach. Toss everything together for 1–2 minutes until the grains are warm and spinach is wilted. Season to taste.

6. 5

   In a small bowl, mix Greek yogurt with lemon juice, a pinch of salt, pepper, and herbs to make a quick sauce.

7. 6

   Serve the rice and veg in a bowl, top with the salmon, and drizzle with the yogurt-lemon sauce.

Nutrition Facts