Lunch Box: Everything Salmon Rice Bowl

Step 1

Heat your oven to 190°C. Place a small baking tray in there to preheat.

Step 2

Mix your poppy seeds, sesame seeds, garlic powder, onion powder and salt in a bowl. Give it all a mix.

Step 3

Prep your salad. Smack your baby cucumbers with the side of a knife, then cut them into small chunks. Get them in a sieve set over a bowl, and sprinkle over a little salt. Leave them to sit whilst you prep the rest.

Step 4

Finely slice your pickles and your spring onions. Finely chop your dill too. Get these in a bowl with your rice and quinoa, and your salted cucumber. Crumble in your feta and give it a good mix. Season with the juice of ½ your lemon and a little salt.

Step 5

Pat your salmon fillets dry, and place them on a board skin side down. Press your everything seasoning mix all over the salmon flesh (avoiding the skin).

Step 6

Remove your hot baking sheet from the oven, and place a piece of baking parchment on it. Pop your salmon fillets skin side down on top, then drizzle on a little olive oil, and bake them for 7 mins.

Step 7

Turn your grill up to high. Blast your salmon under the grill for 2 mins until the top has turned a little golden.

Step 8

Spoon your salad into your Tupperware containers, then top with your salmon, a dollop of soured yoghurt and nestle in a little wedge of lemon. Box up and pop in the fridge ready for your next lunch. These keep for 3 days in the fridge.