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1
Preheat oven to 200°C.
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2
Line a baking tray with parchment paper.
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3
Coat the non-skin side of the salmon with furikake crumb and place on the baking sheet, skin side down. Set aside.
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4
Cook rice as per package instructions. While rice cooks, halve the Pak choy, rinse, and trim the sugar snap peas and broccolini.
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5
Heat olive oil in a pan, sauté crushed garlic and grated ginger, then wilt spinach. Season with salt and pepper. Keep warm.
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6
Bake salmon for 10 minutes.
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7
While salmon bakes, simmer broccolini, Pak choy, and sugar snap peas for 4 minutes, then drain and keep warm.
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8
Plate with rice in the center, spinach and greens on the sides, and salmon on top. Garnish with chives, dipping sauce, salt, and pepper.
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9
Enjoy!