Salmon Tomato Rice Plate

Ingredients

• 540g Salmon fillet
• 300g Brown rice
• 2 tomatoes Tomatoes
• 110g Baby spinach
• 120g Greek yoghurt
• 20ml Olive oil

Method

1. Prep the ingredients Set out salmon, brown rice, tomato, spinach, greek yoghurt and olive oil. Rinse spinach and pat the leaves dry. Measure greek yoghurt and olive oil. Wash and trim tomato.
2. Cook the base Bring a large saucepan of water to the boil and add the brown rice. Leave it to boil for 30-35 minutes until tender while you prepare the other ingredients in the following steps.
3. Prepare the protein While the rice boils, remove any skin and bones from the salmon and cut it into 3 cm pieces. Cook the salmon pieces in a large non-stick frying pan over medium heat for 2-3 minutes on each side, until the flesh flakes easily.
4. Prepare the vegetables Chop tomato into bite-sized pieces so every forkful has a mix of textures.
5. Season the bowl Stir the greek yoghurt until smooth so it is ready to spoon over the bowls.
6. Assemble Drain the brown rice well once it is tender. Divide brown rice, salmon, and vegetables between bowls.
7. Serve Spoon over the yoghurt sauce, drizzle with olive oil, and serve warm.