Ingredients:
Baked Salmon:
1 salmon fillet (approximately 150g)
1 teaspoon olive oil
Salt and pepper to taste
Lemon juice (optional)
Vegetable Fried Rice:
1 cup cooked rice (preferably chilled; you can use brown or
white rice)
1/2 cup green peas
1/2 cup asparagus, cut into small pieces
1/2 cup mushrooms, sliced (white button mushrooms)
1 egg, beaten
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon soy sauce
Salt and pepper to taste
Avocado:
1/2 avocado
Salt and pepper to taste
Instructions:
Prepare the Baked Salmon:
Preheat the oven to 200°C (392°F).
Brush the salmon fillet with olive oil, then season with
salt and pepper.
Place the salmon on a baking sheet lined with parchment
paper or aluminum foil.
Bake for 12-15 minutes or until the salmon is cooked
through. Optionally, squeeze some lemon juice over the salmon before serving.
Prepare the Vegetable Fried Rice:
Heat the olive oil in a large pan over medium-high heat.
Add the minced garlic and sauté until fragrant.
Add the green peas, asparagus, and mushrooms to the pan.
Stir-fry until the vegetables are tender, about 5-7 minutes.
Push the vegetables to one side of the pan and pour the
beaten egg into the other side. Scramble the egg until fully cooked.
Add the cooked rice to the pan, mixing it with the
vegetables and egg.
Pour the soy sauce over the rice mixture and stir well.
Season with salt and pepper to taste. Cook for an additional 2-3 minutes until
the rice is heated through.
Prepare the Avocado:
Cut the avocado in half, remove the pit, and scoop out one
half.
Season with a pinch of salt and pepper.
This recipe provides a balanced meal with protein from the
salmon and egg, healthy fats from the avocado, and plenty of vitamins and
minerals from the vegetables.
