Almond Baked Salmon with Chia Rice

Steps

1. oven to 200oC. Line an oven tray with baking paper.
2. Combine chia rice mix, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to simmer for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Pat salmon dry, remove any pin bones and cut into 4–5 pieces. Place on prepared tray, skin-side-down and season with salt. Mix all remaining almond baked salmon ingredients together in a small bowl. Using clean hands, evenly sprinkle almond mixture over salmon and press lightly to adhere. Set aside.
4. Prepare veggies. Cut broccoli into small florets; cut carrot in half lengthways and thinly slice; slice courgette into 0.5cm-thick rounds; remove core and seeds from capsicum and thinly slice; cut lemon into wedges.
5. When rice has the 8 minutes steam time remaining, bake salmon for 6–8 minutes for medium-rare (depending on thickness), or until cooked to your liking. Check salmon regularly to avoid burning the almonds.
6. While salmon bakes, heat a drizzle of oil in a large fry-pan or wok on high heat. Stir-fry broccoli, carrot, courgette and capsicum for 5–7 minutes, tossing often, until tender. Add sweet chilli sauce and toss to coat veggies. Season to taste with salt and pepper.
7. spoon ¾ cup cooked chia rice onto each plate and serve veggies on the side. Top with a piece of almond baked salmon and serve with lemon wedges for squeezing over salmon.