2 Serves
86 Mins
Rinse the long grain brown rice under cold water and cook it in a rice cooker or pot according to package instructions until tender.
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Vitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
44 µg / 400 µgCalcium
31 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
449 mg / 1,250 mgPotassium
506 mg / 4,700 mgSodium
1446 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Preheat your oven to 200°C and line a baking sheet with parchment paper.
Pat the salmon fillets dry with paper towels, then season them with salt, black pepper, and a light coating of teriyaki sauce on a cutting board.
Place the seasoned salmon on the prepared baking sheet and bake for 12 to 15 minutes until the fish flakes easily with a fork.
Divide the cooked brown rice into bowls, top with the baked salmon, and garnish with fresh lemon wedges.
7
g67
g58
g
