Salmon with Rice and Broccoli

1. 1 Salmon filletpack 400 g ≈ $10.50 150 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 70 g
3. 3 Broccoli (frozen)pack 400 g ≈ $1.80 120 g
4. 4 Lemon≈ $4.65 per kg 20 g
5. 5 Butterpack 180 g ≈ $1.60 10 g
6. 6 Olive oil 5 ml
7. 7 Salt 2 g
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the broccoli³ and cut into florets about 3 cm in size; salt the water for boiling and bring to a boil.

2. Cook the rice according to package instructions until tender; drain excess liquid and keep warm.

3. Season the salmon¹ evenly with salt and pepper on both sides; heat part of the oil in a skillet before frying.

4. Fry the salmon¹ skin-side down over medium heat for 4 minutes, until the skin is crispy and the center starts to set.

5. Flip the salmon¹ and fry another 2–3 minutes to your preferred doneness; remove from heat when the flesh yields to pressure and isn’t too pink inside.

6. Blanch broccoli³ in salted boiling water for 4 minutes, then drain and lightly dress with oil; arrange the rice and salmon¹ on a plate, and garnish with lemon⁴ juice if desired.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.