Quick and healthy recipe with 100% The Barn products suggested by WESH food
2 salmon steaks
1 bunch of asparagus
1/2 red onion
120g brown rice
2 tablespoons honey
2 tbsp sesame seeds
Salt and pepper
Preheat your oven to 180° and line the baking sheet with baking paper.
Break off the ends of the asparagus stalks and arrange them on half the baking tray. Slice the half onion and place it on top of the asparagus. Drizzle with olive oil, salt and pepper. Place in the oven for 15 minutes.
Bring water to the boil and then let the rice cook over a low heat, with a pinch of salt, for about ten minutes.
Take the baking tray out of the oven, add the two salmon steaks, cover each steak with : 1 tablespoon of olive oil, 1 tablespoon of honey, 1 tablespoon of lemon juice and 1 tablespoon of sesame seeds.
Return to the oven for 10 minutes.
Arrange the rice, asparagus and salmon in a dish and drizzle with olive oil, lemon juice, cider vinegar and chopped parsley.
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