Name: Buttery Salmon with Paprika Rice
Prep time: 5 min
Cook time: 30 min
Ingredients: Drizzle of olive oil/rapeseed oil/coconut oil; 1 large Salmon Fillet; 100 g brown rice; 500 ml water; Season salt & pepper; 2 tsp paprika powder; Pinch of butter; 1 shallot, quartered; 1/2 a courgette, chopped; 1/2 a red or yellow pepper, deseeded and chopped

Buttery Salmon with Paprika Rice

Adding butter to the salmon really enhances it’s rich flavour, it’s one of my favourite fast-track tips to a super tasty meal.

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Prep Time 5

Cook Time 30

Servings: 1

Ingredients Method

Ingredients

Drizzle of olive oil/rapeseed oil/coconut oil
1 large Salmon Fillet
100 g brown rice
500 ml water
Season salt & pepper
2 tsp paprika powder
Pinch of butter
1 shallot, quartered
1/2 a courgette, chopped
1/2 a red or yellow pepper, deseeded and chopped

Method

Preheat the oven to 200°C/180°C fan/gas 6. Line a roasting tray with tin foil and spread the oil over it.
Rinse the rice, then drain and put into a pan. Pour over the water and bring to boil, then lower the heat to a simmer, cover the pan and cook according to the packet instructions. When done, drain the rice and stir in the paprika. Cover the pan and leave to sit.
While the rice is cooking, place the salmon in the roasting tray, coat with butter and season with salt and pepper. Add the shallot, then put the tray into the oven and roast for 10 min.
Add the courgettes and peppers and put back into the oven for a further 10 min.
Serve the buttery salmon and vegetables on top of the paprika rice.

Buttery Salmon with Paprika Rice

Ingredients

Method

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