Flaked Salmon and Spinach Salad with Baked Rice

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Bring a full kettle to the boil. Combine all baked rice ingredients in a deep baking dish (measuring about 30 x 20cm). Mix well and cover dish with foil, making sure to seal edges well. Bake for 25 minutes then remove from oven and set aside. Scrub and dice potatoes 1.5cm.
2. Toss potatoes on first prepared tray with a drizzle of oil and season with salt and pepper. Roast (one rack below rice) for about 20 minutes, until tender. Pat salmon dry and remove any remaining scales or bones. Season and place, skin-side-up, on second prepared tray.
3. Bake (on rack above rice) for 12-15 minutes, until salmon is cooked through. While rice and salmon are baking, thinly slice second measure of red onion and roughly chop semi-dried tomatoes. Add both to a large bowl and set aside.
4. When salmon has finished cooking, carefully peel off skin and break into large pieces using a fork. Add to bowl with onion and tomatoes. In a small bowl, mix together mayonnaise and lemon zest and juice.
5. Uncover baked rice and fluff up with a fork. Add spinach, roasted potatoes and vinegar to bowl with salmon and gently toss to combine. Season to taste with salt and pepper.
6. To serve, spoon baked rice onto plates and top with flaked salmon and spinach salad. Drizzle with lemon mayonnaise.