Salmon Bake

Serves 2 l 50 minutes

You will need:

¾ cup rice/ quinoa

2 fillets salmon

½ tbsp ginger, freshly grated

3 cloves garlic, crushed

1 tbsp coconut sugar

2 tbsp tamari

½ lemon, freshly squeezed

2 tsp turmeric powder

300ml canned coconut cream

200ml chicken broth or veg stock

1 punnet cherry tomatoes or normal tomatoes

Any seasonal veg- I used eggplant and broccoli this time

Salt & pepper

Directions:

In a bowl, marinate the salmon fillets in the ginger, garlic, sugar, tamari and lemon until the rest of the meal is prepped.

Preheat the oven to 180 degrees fan grill.

Cook the rice as per the instructions of the packet.

Cut your chosen seasonal veg. Then add this and the punnet of cherry tomatoes in a medium-large size oven dish. Then place the turmeric powder, coconut cream, and broth into the same oven dish- you may want to mix this slightly to incorporate the turmeric.

In the same oven dish, add the marinated salmon fillets with the skin facing down. Add the excess marinate liquid to the oven dish, and again ensure everything is roughly mixed. Ideally you want most of the salmon to be submerged in the liquid.

Lastly, season with salt and pepper before placing in the oven for approximately 40minutes- enough time to cook the salmon and veggies. There should still be a considerable amount of sauce in the tray once everything is cooked.

Serve the rice into bowls, place a fillet of salmon into each bowl along with half the veggies. With a spoon scoop a generous amount of sauce from the tray into each bowl.

Season with salt and pepper to serve. This would taste delicious served with fresh herbs, such as basil or oregano!