Rice with Peas and Salmon

How to prepare rice with peas and salmon

1. Sprinkle the salmon with salt and black pepper and then brush with 1 tablespoon of oil. Bake in the oven at 200C for 20 minutes (if it's a regular fillet, but if you're also using the edges from a large fillet which are thinner than the main area, then bake only 10-15 minutes).
2. Chop the dill, parsley, green onion. Add a little salt, lemon zest and 2 tablespoons lemon juice and let it macerate.
   
3. Put a pot of salted water to boil. Cook the peas until done (according to package instructions). Remove the peas with a slotted spoon into a bowl.
   
4. In the water where the peas cooked, add the rice. Cook it too according to package instructions. When done, drain and add over the peas.
6. Over the macerated herbs add 1 tablespoon of olive oil and mix.
   
7. Break the salmon into smaller pieces and squeeze 1 tablespoon of lemon juice over it. Add the salmon to the bowl over the rest of the ingredients.
8. Now mix everything well, tasting for salt. It's good warm or at room temperature.
   

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