Ingredients

• 800 g salmon fillets
• 1 broccoli (+ / – 500g)
• 1 red pepper
• 1 orange pepper
• 3 tomatoes
• 2 red onions
• 1 tsp. olive oil
• 1 lime
• 1 bay leaf
• Provencal Seasoning
• Salt and pepper
• 250 g whole rice

Before preparation

• Throw away the tough stem of broccoli. Divide the broccoli into florets. Cook for 10 minutes to steam over a pan of lightly salted water until broccoli is tender. Turn into a sieve to obtain a coarse puree, add 1 tsp. of olive oil and season with enough salt and pepper.
• Cut the onions and tomatoes.
• Remove the seeds from the peppers, cut into quarters and place in a baking dish, skin side up

Preparation

• Arrange the salmon fillets frozen in a second plate. Cover with the bay leaf, onion and tomato. Season with Provencal seasoning, salt and pepper and cover with foil.
• Drag the fish dish and peppers 30 to 40 minutes in a preheated oven at 200 ° C. Heat the broccoli puree in the oven too, during the last 10 minutes.
• Cook rice (cooking time : see packaging).
• Peel the peppers and cut into thin strips. Keep warm.
• Remove salmon fillets from the oven and keep warm. Remove bay leaf and mix the juices of cook with tomatoes and onion until a creamy sauce.

Finally

Place one layer on each plate of mashed broccoli, put a salmon fillet on top and cover with alternating bands of red and orange pepper. Serve with rice, pour the sauce over the fish and garnish with a slice of lemon.