Ingredients
- —2 salmon fillets
- —120 g brown rice
- —300 g cauliflower
- —150 g green beans
- —100 g spinach
- —100 g kale
- —50 g arugula
- —2 tbsp lemon pesto
- —1 tbsp olive oil
- —pepper
- —salt
Instructions
Cook the brown rice according to the package instructions.
Cut the cauliflower into florets and halve the green beans.
Heat a pan with a bit of oil and sauté the cauliflower and green beans until golden brown.
Add the spinach and kale, letting them wilt briefly.
Season the vegetables with pepper and salt.
Heat a separate pan and sear the salmon fillets skin-side down until crispy.
Flip the salmon and cook briefly until just done.
Toss the arugula lightly.
Arrange the rice, vegetables, and arugula in a bowl.
Place the salmon on top and finish with a drizzle of lemon pesto.
Serving Tip
A nourishing, warm bowl that exudes calm and strength. Softly cooked salmon, earthy vegetables, and zesty lemon pesto come together for a balanced winter meal. Serve this bowl warm, with the pesto on the side so everyone can adjust to taste.
Storage Tip
The components can be stored separately in the fridge for up to one day; combine only when reheating.