Salmon, rice and broccoli

Wash the broccoli and cut it into small florets. Separate the stems from the florets so everything cooks evenly.

Rinse the rice under cold water until the water runs clear. In the saucepan, bring 300 ml of water to a boil with a pinch of salt. Add the rice, lower the heat, cover and cook over low heat for 25 min.

Drain the rice and set it aside, keeping the hot water in the saucepan. Add the broccoli florets to the remaining hot water, cover and cook for 5 min. Drain and set aside.

Take the salmon fillets out of the fridge. Squeeze half the lemon to get about 1 tbsp of juice. Season the fillets lightly with salt and pepper.

Add the oil to the nonstick skillet over medium heat. Lay the salmon fillets skin side down and cook for 4 min. Flip them, add the lemon juice, cover and cook for 3 more min.

Divide the rice between two plates. Arrange the broccoli on the side and set a salmon fillet on each serving. Add a little salt and pepper if needed.