Salmon with Black Rice and Vegetables

Ingredients:

• 2 salmon fillets
• 1 cup black rice
• 2 cups water or fish broth
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 carrot, diced
• 1 cup frozen peas
• Juice from 1 lemon
• Salt and pepper to taste
• Fresh herbs of your choice (e.g., parsley or dill), chopped, for garnish

Instructions:

1. Rinse the black rice under cold water. Place the rice in a saucepan along with water or fish broth. Bring it to a boil, reduce the heat, and let it simmer covered for about 30-40 minutes, or until the rice is cooked and the water is absorbed.
2. While the rice is cooking, heat olive oil in a pan over medium heat. Add minced garlic and chopped onion, and sauté until they are soft and fragrant, about 2-3 minutes.
3. Add diced carrot to the pan and sauté for an additional 3-4 minutes, until they begin to soften.
4. Place the salmon fillets on top of the vegetables in the pan, reduce the heat, and let them simmer for about 6-8 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. When the rice is done, remove the saucepan from the heat and let it rest for a few minutes.
6. Add frozen peas to the hot rice and let them thaw and heat through.
7. Season the rice with lemon juice, salt, and pepper to taste.
8. Serve the cooked salmon atop the black rice and vegetables. Garnish with fresh herbs before serving.

Enjoy your meal!