Ingredients
11 total- 1 whole salmon, scaled.
- 2 x 200g packs The Best Tenderstem broccoli, trimmed
- 4 bags Tilda steamed basmati coconut rice
- 570g jar Bold Bean Queen chickpeas, drained & rinsed
- 1 Morrisons Market St orange, zest & juice for the dressing
- Fry light olive oil spray
- ½ large ready to eat avocado, diced
- ½ tsp garlic powder
- 1 tsp fresh ginger, grated
- Salt, to taste
- Pepper, to taste
Method
5 stepsStep 1
Preheat the oven to 200°C / 180°C Fan / Gas Mark 6. Place the Whole Salmon on a baking tray lined with parchment paper.
Step 2
Grate the zest of half the orange over the salmon. Drizzle with a squeeze of the orange juice and spray lightly with olive oil. Season with salt, pepper, and a pinch of garlic powder.
Step 3
Place the salmon in the oven and roast for 20 minutes. The fish is done when it flakes easily.
Step 4
While the salmon cooks, place the trimmed Tenderstem broccoli and the drained chickpeas on a separate baking tray. Spray lightly with Frylight, season with salt, pepper, and a little orange zest. Add to the oven for the last 10-12 minutes of the salmon's cooking time until the broccoli is tender-crisp and the chickpeas are slightly golden.
Step 5
Cook the Tilda Coconut Rice according to package instructions. While the rice heats, whisk together a simple dressing using the remaining freshly squeezed orange juice and a drizzle of olive oil.