1. Boil Water

   Combine all ingredients in a large pot and bring to boil.

   • 1/2 tsp Salt
   • 310 ml Water
   • 1 pinch Black Pepper
   • 1/2 bunch Fresh Thyme
   • 2 , smashed Garlic Cloves
2. Cover & Simmer Rice

   Add rice & reduce heat. Simmer, covered, for 40 minutes. Let rest for 10 minutes. Remove garlic & thyme. Fluff rice with a fork.

   • 120 g Long Grain Brown Rice
3. Sear Salmon

   Set a pan over high heat for 2 minutes. Add oil & salmon; cook for 4 minutes or until golden brown, seasoning halfway through. Remove from heat.

   • 680 g , diced Wild Atlantic Salmon
   • 2 Tbsp Olive Oil
   • 1 tsp Salt
   • 1 pinch Black Pepper
4. Veggie Prep

   Prepare ingredients. Set pan to high heat for 2 minutes. Add oil & garlic; cook for 30 seconds.

   • 2 , zoodled Courgettes
   • 150 g , halved Red Cherry Tomatoes
   • 1 , minced Garlic Clove
   • 2 Tbsp Olive Oil
5. Cook Courgetti

   Add remaining ingredients to pan with garlic; cover & cook for 2 minutes.

   • 2 , zoodled Courgettes
   • 150 g , halved Red Cherry Tomatoes
   • 1/2 , juiced Lemon
   • 240 ml Vegetable Stock
6. Season Courgetti

   Season with salt & basil. Stir to combine.

   • 1/2 tsp Salt
   • 1/2 bunch , hand torn Fresh Basil
7. Combine Salmon and Zoodles

   Give it a stir. Serve over Brown Rice. Enjoy!

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By Innit Culinary Team