This one-pan sticky salmon is high in protein and healthy fats plus it makes a wonderful weeknight meal.
4x skinless salmon fillets
1 tablespoon olive oil
1 teaspoon minced garlic
2 teaspoons cornflour
1/3 cup chicken stock
1/2 cup fresh navel orange juice
1/4 cup maple syrup
1 bunch asparagus, trimmed and halved
2x 250g packets of microwave brown rice and quinoa
Season salmon with salt and pepper.
Heat oil in a large frypan on medium-high heat and cook the salmon on each side for 3 minutes until browned.
Combine garlic, cornflour, stock, orange juice and maple syrup, and add to the pan.
Sprinkle with asparagus and cook for 4 mins or until the salmon is cooked and the sauce thickens.
Prepare rice according to packet instructions.
Serve with slices of orange and mint.
Sarah is a food technologist at VPA where she creates new and exciting products, and ensures that all VPA products are made to a superior standard. She is passionate about health, food, and her dachshunds.