Lemon Herb Salmon & Asparagus With Qetoe Rice

Ingredients

• 1 packet Qetoe Rice
• 2 salmon fillets
• 200g asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped for serving

Method

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, thyme, salt, and pepper. Mix well.

3. 3

   Place salmon fillets and asparagus on a baking tray lined with baking paper. Drizzle half of the lemon mixture over the salmon and asparagus, ensuring the fillets are well coated.

4. 4

   Bake in the oven for 15-20 minutes or until the salmon is cooked through and flaky and the asparagus is tender.

5. 5

   While the salmon and asparagus are baking, prepare the Qetoe Rice by covering it with boiling water in a bowl. Let it sit for 5 minutes, then fluff with a fork.

6. 6

   Serve the salmon and asparagus over the Qetoe Rice, drizzling with remaining lemon herb mixture. Garnish with fresh parsley.