Grab some tinfoil and place the salmon on a bed of spinach in the centre. You will need enough to make a ‘boat’ with the sides of the foil in order to scrunch up the edges and steam the salmon parcel in the oven.
Add the small broccoli flourettes and sugar snap peas and pour over half the lime juice, the greens will cook through with the salmon.
Sprinkle over the pepper, chilli, ginger, soy sauce and half of the torn coriander, wrap up the parcel and place in the oven for around 10 – 15 minutes, depending on the size of the fillet. I usually cook at 200 degrees.
Whilst this is cooking, prepare the rice. I usually use ½ cup of rice with 1 cop of water. Bring to the boil in a saucepan and then simmer with a lid until cooked through (you can add salt but I don’t to reduce bloating and water retention). Usually around 8 – 10 minutes depending on the brand of rice, brown, red and black rice take longer in which case you may want to start cooking the rice before you put the salmon in the oven.
Once the salmon is cooked through and pink, serve with the rice and sprinkle over the remaining lime juice and fresh coriander. And enjoy this healthy, easy meal…