Salmon & Orange Rice Salad

Method

1. Heat olive oil in a large fry pan over a medium heat. Generously season the salmon with salt and pepper, then cook for 2 mins on each side or until they’re cooked to your liking. Once done, transfer salmon to a plate and let sit for 5 mins before using a fork to flake the salmon.
2. While the salmon is cooking, heat the packet rice according to the packet directions. Once done, transfer to a large platter or serving bowl, then allow to sit for 5 mins to cool.
3. Top the rice with the orange segments, pomegranate seeds, salmon, and mint. Drizzle over the reserved orange juice, then serve!