Anna Debenham and Alex Parker, Accredited Practising Dietitians (APDs)
1 cup uncooked brown rice
2 medium salmon fillets
2 tbsp dukkah
1 punnet cherry tomatoes
2 tbsp extra virgin olive oil
2 tbsp white wine vinegar
200g green beans, trimmed
1 garlic clove, crushed
1 spring onion, chopped
1 tbsp parsley, finely chopped
½ red chilli, finely chopped
½ lemon
Cook brown rice according to packet instructions.
Sprinkle salmon fillets with dukkah. Set aside.
Combine cherry tomatoes with 1 tbsp olive oil, 1 tbsp vinegar, salt and pepper. Set aside to marinate in a shallow bowl.
Blanch beans in boiling water for 2 minutes.
Heat a drizzle of olive oil in a medium pan. Add garlic, shallots, chilli and parsley. Add a squeeze of lemon and remaining white wine vinegar. Add green beans. Season with salt and pepper*. Cook for 2-3 minutes. Remove and set aside.
Heat the same frypan and add a drizzle of olive oil. Once hot, add the salmon pieces. Cook salmon for 1-2 minutes each side, or until cooked to your liking.
Serve immediately or divide brown rice, salmon, green beans and tomatoes into meal prep containers and store in fridge.
*Please note the nutrition information for this recipe excludes the salt and pepper seasoning.
