Informations supplémentaires
30 min.
|
752 kcal
|
easy
|
|
Printable version
1. Prepare Ingredients
Preheat the oven to 400°F. Slice the zucchini into 1/4 inch slices. Cut bell pepper in half and remove stem and seeds. Slice into 1/4 inch strips. Dice half of the onion slices into 1/4 inch pieces. Pick and chop cilantro and chives. Roughly chop pistachios. Cut the lemon into 1/4 inch slices.
2. Prepare Papillote
Place two large rectangles of parchment paper on a baking sheet. Divide peppers, onion, zucchini, salmon and lemon slices between the two rectangles. Add 1 tbsp olive oil and bruschetta spice. Season to preference with salt and pepper. Close and seal the paper. Bake in the oven for 12–15 minutes.
3. Cook Rice Pilaf
Rinse and drain rice in a fine mesh sieve. Heat 1 tbsp olive oil in a medium pot over medium-high. Add onion and pistachios and cook 2–3 minutes. Add rice, crumbled stock cube and 1½ cups water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 10-12 minutes, or until grains are tender.
4. Prepare Herbed Cream
To a medium bowl, add cream and whisk until thick. Add half of cilantro and chives and mix gently. Season to taste with salt and pepper. Keep in the fridge until ready to serve.
5. Assemble and Serve
Divide papillote and rice pilaf between serving plates. Dollop herbed cream overtop and garnish with remaining cilantro and chives. Squeeze lemon juice to taste over everything. Enjoy!
2unitSalmon Fillets
1unitZucchini(s)
1unitRed Onion(s)
6gBruschetta Spices
0.5unitLemon
140gBasmati Rice
80mlWhipped cream
1unitCoriander, chives
30gPistachios
1unitPepper(s)
1unitVegetable Broth Cube(s)
What you need
752 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
78g
26%
fat
33g
51%
cholesterol
133mg
44%
fiber
7g
28%
protein
37g
saturated
13g
65%
sodium
88mg
4%
sugar
7g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg