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Baked Salmon & Rice

Salmon is a great source of omega-3 and well worth including in your diet.

Serves 4



  • 400g salmon fillet, skin removed

  • 1 tsp. honey

  • 2 tbsp. soy sauce

  • 2 tbsp. water

  • 4 slices of lemon + 2 tbsp. of lemon juice

  • 200g jasmine rice (uncooked weight)

  • 150g cherry tomatoes

  • Handful basil leaves

  • 4 tbsp. 0% fat natural yoghurt (omit if dairy-free)

  • 2 tsp. paprika

  • 1/2 tsp. curry

  • 1 tsp. oregano

  • Pinch of chilli flakes



  1. Cut the salmon fillet into 4 pieces. Rinse, dry and place in a bowl. Season with salt, pepper, paprika, curry, and oregano. Add honey, soy sauce, 2 tbsp. water and 2 tbsp. of lemon juice, mix everything and cover the salmon.

  2. Preheat oven to 200C.

  3. Cook the rice according to the instructions on the packaging. Drain, then transfer into a baking dish and spread the rice over the whole surface of the dish.

  4. Place the salmon fillets on top of the rice, add the cherry tomatoes and basil leaves, then sprinkle with chilli flakes.

  5. Top salmon with lemon slices, and drizzle over the remaining marinade and bake in the preheated oven for 15 minutes.

  6. Serve with a dollop of natural yoghurt.




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