Warm asparagus, pea and salmon rice

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Andy Lewis

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Serves: 4

Time to make: 10 mins

Ingredients

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2 bunches asparagus, trimmed, sliced
1 ½ cups frozen baby peas
2 x 250g packaged microwaveable brown rice
2 x 210g cans no-added-salt salmon, drained, skin and bones removed, flaked
130g baby spinach
1 lemon, 1 teaspoon finely grated zest of lemon lemon and
1 tablespoon lemon juice
1 tablespoon olive oil

Instructions

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1 Cook asparagus and peas in a large saucepan of boiling water until just tender. Drain well.

2 Cook rice following packet directions. Place rice, cooked vegetables, salmon and baby spinach in a large bowl.

3 Place lemon zest, lemon juice, oil and a pinch of sugar in a small bowl and whisk to combine. Add to warm rice and gently toss to combine. Season with freshly ground black pepper. Serve.

Nutrition Info (per serve)

Calories 445 cal

Kilojoules 1860 kJ

Protein 28 g

Total fat 13 g

Saturated fat 3 g

Carbohydrates 50 g

Sugar 5 g

Dietary fibre 7 g

Sodium 110 mg

Calcium 130 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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