2 zucchinis, halved and then diced
200 g broccoli florets, boiled
2 pieces of salmon, 200–250 g each
700 g long-grain rice, cooked
2 avocados, sliced
Salt
Pepper
Olive oil
For the dressing
100 g light mayonnaise
Juice of 1 lime
1 tbsp chopped parsley
Preheat the oven to 180°C (fan setting).
Line a baking tray with parchment paper, spread out the zucchini, drizzle with a little olive oil, season with salt and pepper, and bake in the oven for 30 to 35 minutes.
Season the salmon with a little olive oil, salt, and pepper on both sides. Place a pan over medium heat and cook the salmon for 3 to 4 minutes on each side, starting with the skin side down.
Add the boiled broccoli and lime zest to the pan, gently stir, and remove from heat.
For the dressing
In a small bowl, mix the light mayonnaise, lime juice, and chopped parsley with a spoon.
To assemble
In a serving bowl, add the cooked rice. On top, place the roasted zucchini, salmon, avocado slices, and broccoli. Finish with the dressing on top.
2 zucchinis, halved and then diced
200 g broccoli florets, boiled
2 pieces of salmon, 200–250 g each
700 g long-grain rice, cooked
2 avocados, sliced
Salt
Pepper
Olive oil
For the dressing
100 g light mayonnaise
Juice of 1 lime
1 tbsp chopped parsley
Preheat the oven to 180°C (fan setting).
Line a baking tray with parchment paper, spread out the zucchini, drizzle with a little olive oil, season with salt and pepper, and bake in the oven for 30 to 35 minutes.
Season the salmon with a little olive oil, salt, and pepper on both sides. Place a pan over medium heat and cook the salmon for 3 to 4 minutes on each side, starting with the skin side down.
Add the boiled broccoli and lime zest to the pan, gently stir, and remove from heat.
For the dressing
In a small bowl, mix the light mayonnaise, lime juice, and chopped parsley with a spoon.
To assemble
In a serving bowl, add the cooked rice. On top, place the roasted zucchini, salmon, avocado slices, and broccoli. Finish with the dressing on top.
Read Less
2 zucchinis, halved and then diced
200 g broccoli florets, boiled
2 pieces of salmon, 200–250 g each
700 g long-grain rice, cooked
2 avocados, sliced
Salt
Pepper
Olive oil
For the dressing
100 g light mayonnaise
Juice of 1 lime
1 tbsp chopped parsley
Preheat the oven to 180°C (fan setting).
Line a baking tray with parchment paper, spread out the zucchini, drizzle with a little olive oil, season with salt and pepper, and bake in the oven for 30 to 35 minutes.
Season the salmon with a little olive oil, salt, and pepper on both sides. Place a pan over medium heat and cook the salmon for 3 to 4 minutes on each side, starting with the skin side down.
Add the boiled broccoli and lime zest to the pan, gently stir, and remove from heat.
For the dressing
In a small bowl, mix the light mayonnaise, lime juice, and chopped parsley with a spoon.
To assemble
In a serving bowl, add the cooked rice. On top, place the roasted zucchini, salmon, avocado slices, and broccoli. Finish with the dressing on top.
Read Less
TASTEYOURFAVORITEDISHESTASTEYOURFAVORITEDISHES
