Baked Honey Garlic Salmon

with Carrots and Rice

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family-friendly
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Instructions

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1 Bake salmon

Preheat the oven to 200°C. Place salmon fillets to an oven casserole. In a small bowl, combine peeled and crushed garlic, 75/100/150 ml of lemon juice, honey, Dijon mustard, olive oil, paprika, chilli flakes, salt and black pepper. Pour the sauce evenly on the fish. Bake in the oven for about 20 minutes. Let rest for 5 minutes.

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2 Boil rice

Meanwhile, cook the rice. In a medium pot, combine washed and drained jasmine rice, water and salt. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 10 minutes until the water has absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork before serving.

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3 Boil carrots

Meanwhile, peel carrots and cut them to coins. Bring a small pot of lightly salted water to a boil and add carrots. Boil for 7-8 minutes or until crisp-tender. Drain. Serve the fish with rice and carrots, topped with chopped fresh coriander.

Tips for fussy eaters

Bake their salmon pieces without the sauce, seasoned with salt and pepper only.

Pro tip

For an extra toasted surface, pop under broiler for the last 1-2 minutes.

A tasty Asian twist to a family classic!

Cooking Time: 30 min

Cals 658 · Prot 48.1 · Carbs 105.8 · Fat 5.1

Ingredients

Number of people

Salmon

Salmon fillet 350.00 Grams
Garlic cloves 4.00 Pieces
Lemon 1.00 Pieces
Honey 20.00 Grams
Dijon mustard 6.00 Grams
Olive oil 1.00 Tbsp
Paprika powder 2.00 Grams
Chilli flakes 1.00 Grams
Salt 0.75 Tsp
Black pepper 0.25 Grams
Fresh coriander 15.00 Grams

Rice

Jasmine rice 200.00 Grams
Water 400.00 ML
Salt 0.50 Tsp

Side

Carrot 4.00 Pieces

A tasty Asian twist to a family classic!

Cooking Time: 30 min

Cals 658 · Prot 48.1 · Carbs 105.8 · Fat 5.1

Instructions

photo

1 Bake salmon

Preheat the oven to 200°C. Place salmon fillets to an oven casserole. In a small bowl, combine peeled and crushed garlic, 75/100/150 ml of lemon juice, honey, Dijon mustard, olive oil, paprika, chilli flakes, salt and black pepper. Pour the sauce evenly on the fish. Bake in the oven for about 20 minutes. Let rest for 5 minutes.

photo

2 Boil rice

Meanwhile, cook the rice. In a medium pot, combine washed and drained jasmine rice, water and salt. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 10 minutes until the water has absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork before serving.

photo

3 Boil carrots

Meanwhile, peel carrots and cut them to coins. Bring a small pot of lightly salted water to a boil and add carrots. Boil for 7-8 minutes or until crisp-tender. Drain. Serve the fish with rice and carrots, topped with chopped fresh coriander.

Tips for fussy eaters

Bake their salmon pieces without the sauce, seasoned with salt and pepper only.

Pro tip

For an extra toasted surface, pop under broiler for the last 1-2 minutes.

Ingredients

Number of people

Salmon

Salmon fillet 350.00 Grams
Garlic cloves 4.00 Pieces
Lemon 1.00 Pieces
Honey 20.00 Grams
Dijon mustard 6.00 Grams
Olive oil 1.00 Tbsp
Paprika powder 2.00 Grams
Chilli flakes 1.00 Grams
Salt 0.75 Tsp
Black pepper 0.25 Grams
Fresh coriander 15.00 Grams

Rice

Jasmine rice 200.00 Grams
Water 400.00 ML
Salt 0.50 Tsp

Side

Carrot 4.00 Pieces
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