Our colorful, healthy salmon rice bowl made with pantry and fridge staples.

S E R V I N G S   4

P R E P T I M E 10 minutes

C O O K T I M E 15 minutes

INGREDIENTS /  DIRECTIONS

2 x 8-ounce salmon portions

2 cups cooked rice hot

4 eggs, boiled

halved 1 avocado

quartered ½ red onion thinly sliced

1 Tablespoon capers

small handful olives

1 lemon or lime

sesame seeds, to garnish

Preheat oven to 425°F.

Place salmon fillets on a greased ovenproof tray, season with salt and pepper, and drizzle with olive oil.

Roast for 12- minutes until cooked through.

Set aside.

Divide rice in bowls, flake salmon over the top and layer eggs, avocado, onion, capers and olives. Season with salt and pepper, squeeze lemon lime juice over the top and sprinkle with sesame seeds.