Ingredients

• 200 g cooked brown rice — warm and fluffed
• 220 g skinless salmon fillet — cut into 4 small pieces, pin bones removed
• 120 g courgette — halved lengthways and thinly sliced
• 80 g carrot — peeled and thinly sliced into half-moons
• 15 ml extra virgin olive oil — divided
• 10 g fresh parsley — finely chopped
• 6 g fresh basil — finely chopped
• 120 ml low sodium vegetable broth — warm
• 10 g ground flaxseed — ready to sprinkle
• 1 pinch fine sea salt — or to taste optional

Instructions

1. In a wide non-stick pan, warm 10 ml of olive oil over low-medium heat. Add the carrot and courgette with a pinch of salt, and sauté gently for 4–5 minutes until just tender but not browned.
2. Push the vegetables to the edges of the pan and place the salmon pieces in the centre. Pour in the vegetable broth, cover with a lid, and let the salmon gently simmer/steam over low heat for 6–8 minutes until just cooked through and flaky.
3. While the salmon cooks, warm the cooked brown rice in a small pot or microwave until just hot, then divide it between two shallow bowls.
4. Once the salmon is cooked, turn off the heat and stir the parsley and basil through the vegetables and cooking liquid to create a light herb broth.
5. Top each bowl of brown rice with half the salmon and vegetables, then spoon some of the herb broth from the pan over the rice to lightly moisten it.
6. Drizzle each bowl with 2.5 ml of the remaining olive oil and sprinkle 5 g ground flaxseed over the top just before serving. Taste and add a small pinch of sea salt if needed.