Salmon and rice are a match made in heaven. Adding the tangy lime coated courgette ribbons and earthy roasted broccoli not only creates a fantastic flavoured dish, but it also becomes a very simple nutritionally balanced meal too. This is one to try!

Ingredients

Serves 1

• 1 salmon fillet

• 1 tbsp sesame seeds

• 4 -5 broccoli florets

• 1/2 tbsp olive oil

• 1 portion of cooked basmati rice

• 1 courgette, cut off the base, use a potato peeler to create the ribbons, from the top of the courgette to the base. Stop when you reach the seeded core part. You can use this core part to add to a vegetable soup or add to a smoothie.

• 1/2 lime, juice only

• pinch of sea salt flakes

• chilli flakes and lime wedges to serve

Pat your salmon fillet dry with a paper towel. Add a piece of parchment paper to a baking tray and place the salmon on top of it. Top the salmon with the sesame seeds.

Add the broccoli stems to the baking tray and drizzle over the olive oil. Rub them around in the oil.

Bake FAN 180 for 10-12 minutes (timing can vary depending on the size of the fillet).

Add your courgette ribbons to your serving dish. Squeeze over the lime juice and add the sea salt. Now mix together and arrange the ribbons on one side of the dish.

Add your cooked rice to the other side of the dish. Top with the salmon and add the broccoli in between the salmon and courgette ribbons.

Serve with a sprinkling of chilli flakes over the courgette ribbons and a couple of lime wedges.