Ginger Soy Salmon Buddha Bowl

This is the perfect meal to throw together when you're limited on time. It takes just 15 minutes from start to finish - and if you're really pushed on time, you can prep this ahead and keep it in the fridge, ready to grab and go!

Serves 1

Ingredients

• 1 salmon fillet (skin on or off - your choice)

• 1tsp grated ginger*

• 1tsp grated garlic*

• 1tbsp soy sauce (reduced salt)

• 1/2 salad bag

• 1/2 pepper, diced

• Handful plum or cherry tomatoes, halved

• 1/2 small avocado, cubed

• 1/2 pack microwave wholegrain rice

• Sauce or salad dressing of choice (I used teriyaki)

*I use ginger and garlic paste, but you could grate your own ginger or garlic.

Recipe

1. Preheat your oven to 180°C, and line a tray with greaseproof paper.

2. Place the salmon filet on the tray (skinside down if applicable).

3. In a small ramekin, mix together the grated ginger, grated garlic and soy sauce to form a paste. With the back of a spoon, spread this evenly over the salmon.

4. Bake the salmon in the oven for 15 minutes, or until cooked through. This will depend on the size of the salmon fillet.

5. Meanwhile, add your salad, diced pepper, halved tomatoes and cubed avocado to your serving plate.

6. Heat the microwave rice following the instructions, and add to your plate.

7. Drizzle over your sauce or salad dressing of choice.

8. Once cooked, remove the salmon from the oven and place on top of your plate.

If making this ahead of time, this will store in the fridge for 2-3 days. If reheating, ensure your rice is piping hot, or cook this at the time of eating.