Rice-Broccoli Mix with Salmon from the Sheet

Ingredients

• 500 g broccoli
• 5 carrots
• 1 Red Onion
• 1 Garlic clove
• 3 tbsp Rapeseed oil
• iodized salt (with fluoride)
• Pepper
• 250 g reis-fit premium long-grain rice
• 500 ml vegetable broth
• 2 tbsp Ajvar (30 g)
• 3 tbsp Lemon juice
• 4 salmon fillets (125 g each)
• paprika powder
• 1 handful dill (5 g)
• 200 g yogurt (1.5 % fat)

Instructions

1. 1.

   Wash the broccoli and cut into florets. Peel the stem and cut into pieces. Peel and trim carrots, then slice diagonally. Peel onion and garlic. Halve the onion and cut into strips; mince the garlic.

2. 2.

   Place vegetables on a deep baking sheet, drizzle with 1 tbsp oil, and season with salt and pepper. Bake in a preheated oven at 200 °C (180 °C fan) for 5 minutes, stirring occasionally.

3. 3.

   Mix the reis-fit rice with vegetable broth, Ajvar, and 2 tbsp lemon juice; add to the vegetables and combine. Cook in the oven for another 10 minutes, stirring occasionally so the rice cooks evenly.

4. 4.

   Rinse salmon fillets, pat dry, season with salt, pepper, and paprika powder. Mix the vegetable-rice mixture again and place the fish on top. Drizzle remaining oil over everything and bake for an additional 10–15 minutes until the fish is cooked through.

5. 5.

   For the sauce, wash, shake dry, and chop dill. Whisk yogurt with dill, remaining lemon juice, salt, and pepper. Remove the vegetable-salmon mix from the oven and serve with the yogurt sauce.