Step 1

Heat a large non-stick frying pan over medium-high heat. Season salmon with pepper. Add to the pan, skin-side down, and cook for 2-3 mins or until crisp.

Step 2

Turn and cook for a further 2-3 mins for medium-rare or until cooked to your liking. Cut salmon into pieces.

Step 3

Meanwhile, heat the rice in the microwave following packet directions.

Step 4

Place spinach, basil, garlic, yoghurt and lemon juice in a small blender. Blend until smooth. Season with pepper.

Step 5

Divide the rice among serving bowls. Top with cabbage, tomato, cucumber and salmon. Drizzle with spinach dressing and sprinkle with sprouts to serve. Find me: A mix of sprouted legumes and lentils, Aussie Sprouts Crunchy Combo are perfect for topping salads. Find them in the fresh produce department.