Baked BBQ Salmon with Cajun-Spiced Broccoli, Bell Pepper & Rice

Directions

1. Rinse the jasmine rice in a strainer with cold water, drain, and transfer to a small saucepan. Add water and bring to a boil over high heat.
2. Once boiling, give the rice a quick stir, cover the pot, and reduce the heat to low. Let it simmer until the liquid is fully absorbed, about 15–18 minutes, then remove from heat and keep it covered for 5 minutes.
3. Pat the salmon dry with paper towels, place it on one half of a baking sheet, and spread barbecue sauce over the top.
4. Wash and dry the red bell pepper, trim and seed it, cut it into thin strips, and place the pepper on the other half of the sheet along with the broccoli florets.
5. Drizzle the vegetables with oil, then sprinkle them with Cajun seasoning and salt. Toss to coat evenly and spread in a single layer.
6. Put the sheet in the oven (it doesn’t need to be fully heated) and bake until the salmon is cooked through and the vegetables are fork-tender, about 10–12 minutes.
7. To serve, fluff the rice, and divide it along with the salmon and vegetables onto plates.