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Nutrition Facts**

Instructions

• STEP 1

  Preheat oven to 425°F.

• STEP 2

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.

  • ½ cup jasmine rice
  • 1 cup water

• STEP 3

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 4

  Meanwhile, pat salmon dry with paper towels. Place on one half of a baking sheet pan and spread barbecue sauce over top.

  • ¾ lb salmon fillet
  • 2 tbsp barbecue sauce

• STEP 5

  Wash, dry, trim, and seed bell pepper; halve crosswise, then slice into thin strips. Add bell pepper and broccoli to the other half of the baking sheet.

  • 1 red bell pepper
  • ½ (18 oz) bag broccoli florets

• STEP 6

  Drizzle veggies with oil, then sprinkle with Cajun seasoning and salt. Toss to coat and spread out in an even layer.

  • 1 tbsp extra virgin olive oil
  • ¼ tsp Cajun seasoning
  • ¼ tsp salt

• STEP 7

  Place baking sheet in the oven (it doesn't have to be fully heated) and bake until veggies are fork-tender and salmon is cooked through, 10-12 minutes. Remove from oven.

• STEP 8

  To serve, divide rice, salmon, and veggies between plates. Enjoy!