• 130g Salmon Fillet Salmon Fillet, baked
• 150g jasmine rice Jasmine Rice, boiled
• 80g red pepper Red Pepper
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 25g sweet chilli sauce Sweet Chilli Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 10g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the peppers and tenderstem, then measure out the sauce ingredients.

2. 2

   Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.

3. 3

   Place the salmon on a lined tray, brush with some of the sauce and bake at 200°C for 12-14 minutes until it flakes easily.

4. 4

   Combine the sweet chilli sauce, lime and soy, and toss through the protein and veg in the final minute of cooking.

5. 5

   Meanwhile, steam or stir-fry the peppers and tenderstem for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: jasmine rice first, then the veg and salmon, spooning over any remaining sauce. Finish with the spring onions.

Tap ingredients and steps to tick them off as you cook.