Got 20 minutes? Then you have enough time to make a healthy, delicious meal!

Our baked salmon tray with rice and tomatoes combines an eclectic mix of ingredients to create a bold, distinct taste that will have you fishing for seconds.   

<h2> Ingredients:

• 14 oz. (400g) salmon fillet, skin removed
• 4 slices of lemon + 2 tbsp. of juice
• 4 tbsp. natural yogurt, 0% fat
• 2 tbsp. soy sauce
• 2 tbsp. olive oil
• 1 cup (150g) cherry tomatoes
• 1 tsp. honey 
• 7/8 cup (200g) jasmine rice
• Handful of basil leave 

<h2> Spices: 

• 2 tsp. Paprika
• 1 tsp. oregano
• 1/2 tsp. curry 
• pinch of chilli flakes 

<h2>Directions:

1. Preheat oven to 400°F (200°C)
2. Start by cutting the salmon fillet into 4 pieces. Rinse each piece, dry and place in a bowl. Season with a nice mix of salt, pepper, paprika, curry and oregano. Now add honey, soy sauce, 2 tbsp. of olive oil and 2 tbsp. of lemon juice. Mix everything together and cover the salmon.
3. Cook the rice according to the instructions on the packaging. Drain, then transfer into a baking dish and spread rice over the whole surface of the dish.
4. With the rice out, place the salmon fillets on top of it. Follow that up by adding the cherry tomatoes and basil leaves, then sprinkle with chilli flakes.
5. Top salmon with lemon slices, drizzle over the remaining marinade and bake for 15 minutes. 
6. And if you’re feeling extra adventurous, try serving with a dollop of natural yogurt!