How to make ginger and lime salmon with asparagus

This low calorie salmon dish is packed with tangy flavours

Zingy ginger and lime salmon with asparagus

Serves 2

1½ tbsp oil
120g cherry tomatoes
½ tsp red chilli flakes
140g asparagus
1 lime
1 tbsp tamari
250g steamed brown basmati rice
2 spring onions
2 tsp honey
2 x 150g salmon fillet (skin off)
40g rocket
4cm fresh ginger

Nutrition

528 calories
46g carbohydrates
24g fat
37g protein

Preheat the oven to 180C / gas mark 4.

Trim the asparagus. Place the salmon fillets on a large baking tray lined with baking paper or foil. Place the asparagus alongside, leaving space for the rice later.

Season with a pinch of sea salt and black pepper. Place in the oven for 10 minutes.

Meanwhile, to make the ginger and lime sauce; peel and grate the ginger. Place the ginger in a small bowl and mix in the red chilli flakes, tamari, honey, the juice from the lime and the oil.

Remove the baking tray from the oven and pour only half of the ginger sauce over the salmon fillets. Add the pre-cooked brown rice to the same baking tray alongside and stir in ½ tbsp cold water to the rice and season with a pinch of sea salt and black pepper.

Place the baking tray back in the oven for five minutes until the salmon is cooked through.

In the meantime, thinly slice the spring onions, removing the root end. Cut the cherry tomatoes in half.

Place the rocket on two plates, top with the cooked brown rice, cherry tomatoes, roasted asparagus and ginger salmon. Sprinkle over the spring onion and drizzle over the remaining ginger and lime sauce.

Recipe from Mindful Chef (mindfulchef.com)