Teriyaki Lemon Pepper Salmon Bowl

INGREDIENTS

For the salmon

• 4 salmon portions from Bakkafrost (skin-off, approx. 4–5oz (150g) each)
• 2 tsp lemon pepper
• 4 tbsp teriyaki sauce
• 1 tbsp sesame oil

For the bowl

• 2 cups cooked white rice
• 1 cup broccoli florets
• 1 carrot, thinly sliced or julienned
• 1 handful spinach or greens
• 4 slices lemon

STEP 2 - Prepare the salmon

Place the salmon portions in an ovenproof dish.

Season with lemon pepper, then spoon teriyaki sauce and sesame oil over the top.

STEP 3 - Bake the salmon

Bake in the centre of the oven for 20–25 minutes, until cooked through and flaky.

STEP 4 - Prepare the vegetables

Lightly steam the broccoli for 3–4 minutes until tender but still bright.

Leave the carrots fresh for crunch.

STEP 5 - Assemble the bowl

Divide the rice between bowls.

Place the teriyaki salmon on top and arrange the vegetables around it.

STEP 6 - Serve

Finish with lemon slices and spoon a little of the teriyaki cooking sauce over the rice for extra flavour.