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The ingredients needed to prepare Lemon salmon with rice and tenderstem broccoli:
- Provide 1 Salmon fillet
- Take 1/2 Lemon
- Provide 125 g Basmati rice
- Prepare 50 g Peas
- Use 70 g Tenderstem broccoli
- Use 1/2 Avocado
- Prepare 1 tbsp soy sauce
- Use Butter
- Get Oil
- Get Salt
- Take Baking parchment or foil
Instructions to make Lemon salmon with rice and tenderstem broccoli:
- Preheat the oven to 170°C
- Slice up lemon and cut in half lengthways the broccoli
- Place a sheet of baking parchment on a baking tray and create a crease by folding it in half and reopening again. Place the salmon in the middle of one the halves with the lemon on top and sprinkle with salt and a little butter
- Fold the paper over the salmon and then at the folded edge of the parchment fold in the corner
- Working down and around the parchment keep folding until the whole salmon is enclosed. To keep the folds in place, fold over the straight edge of the parchment
- Place in the oven for 15 minutes. After 15 minutes, add the broccoli to the baking tray with a drizzle of oil and salt. Return to the oven for an additional 10 minutes
- Once the salmon has been returned to the oven, cook the frozen peas in a frying pan for a few minutes and cook the rice in accordance with the instructions on the packet
- Add the rice to the pan with the peas and add in the soy sauce, mix the ingredients well
- Half an avocado, remove the core and slice before pushing it out from its skin
- Remove the salmon from the paper, and plate all the elements
This recipe for roast Tenderstem® broccoli and lemon pasta is quick and easy to make, a great veggie option for midweek. Wrap the garlic clove in a little foil and add to the tray along with the whole zested lemon half. Teriyaki Salmon with Broccoli Rabe - Dishing Up the Dirt. This Tenderstem Broccoli is roasted in a lemon garlic oil and topped with crispy parmesan. Fried salmon with asparagus, tomatoes, lemon, yellow lime on white plate.
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