Serves
2
Prep Time
5 minutes
Cooking Time
10 minutes
Ingredients
- 1 large carrot, sliced
- 1 teaspoon extra virgin olive oil
- 250g packet frozen Birds Eye Atlantic Salmon - Lemon Pepper, thawed
- ½ x 500g packet frozen Birds Eye Broccoli and Cauliflower Veggie Rice
- 1 tablespoon chopped fresh dill
- Lemon oil, for drizzling
Method
STEP 1Lightly toss carrots in oil. Add to a baking paper lined airfryer basket with thawed Birds Eye Salmon and cook following air fryer packet directions.
STEP 2
Meanwhile, cook frozen Birds Eye Veggie Rice following packet directions. Toss dill through veggie rice and divide between serving bowls.
STEP 3
Top veggie rice with salmon and carrots. Serve drizzled with oil.
Tips
Thickly slice carrots if you prefer a firmer texture.