Two servings
Ready in 30 minutes
Ingredients (ideally organic):
2 salmon filets
3-4 medium leeks
6 thin carrots
2/3 cup basmati rice, uncooked
2 tbsp extra virgin olive oil
Sea salt/Himalayan salt to taste
Black pepper to taste
Optional, for the salmon:
1/2 tsp onion powder
1/2 tsp dried dill or 1 tsp herbes de Provence (a French mixture of thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf)
Directions:
Preheat the oven to 180°C.
Cook the basmati rice in twice the volume of salted water, or according to package instructions.
Wash and chop the leeks into chunks.
Wash and peel the carrots and discard the extremities.
Wash the salmon filets, place them on a large oven dish or baking tray (there should be enough room for the filets and the vegetables).
Place the carrots and leeks on the side of the salmon.
Drizzle the salmon and vegetables with olive oil.
Season the salmon and vegetables with salt and pepper.
Optional: mix the dried dill or herbes de Provence with the onion powder, and place the mixture on the salmon filets.
Bake for 13-16 minutes, depending on the size of the filets and preference. The leeks should be tender, and the carrots should retain a slight crunchy texture.
Serve with basmati rice.