Oven salmon on tomatoes, rice and quinoa
Ingredients
- 300 g salmon fillet, with skin
- pepper, to taste
- salt, to taste
- rosemary, to taste
- parsley, to taste
- 1 tbsp olive oil
- 200 g parboiled rice
- 2 tbsp quinoa
Utensils
- Aluform
- Pot
- Sieve
Instructions
- Season the salmon fillets with salt, pepper and rosemary.
- Drizzle with 1 tbsp olive oil.
- Place the salmon fillet (skin side down) in an aluminum dish.
- Bake the salmon in the oven for approx. 18-20 minutes at 200 degrees .
- Cook the barboiled rice and quinoa in boiling salted water for about 12 minutes.
- Mix the rice quinoa with the halved cherry tomatoes.
- Place the oven-baked salmon on the rice quinoa and serve sprinkled with parsley.
