Smoked Salmon and Veggie Rice Bake

As you can see, I’m a big fan of the rice bake – it’s a great way to get dinner ready quickly, and boy, is that the name of the game lately! We’re up to four days of sports practice for the kids, and of course, they all start at 6pm. So anything I can make quickly… or better yet, the night before, after I’ve run around all evening, is relatively cheap AND is healthy, holds a special place in my heart. is a little hit or miss sometimes, but this is definitely a hit!

This bake is a prime example. It’s full of kale, broccoli and capsicum, as well as eggs and salmon for a nice protein hit. And because it’s so flavourful, having used marinated capsicum and Australian mustard to up the ante, you only need a small amount of salmon, keeping it so much more budget friendly than most seafood dishes. Personally, I’d love to swap the kale out and use baby spinach, but after 3 years of me living off the stuff, the husband is begging for something a bit different!

Taste has this recipe yielding six serves, but for once, I go a bit bigger, and have it feed four. It’s still only 485 calories, which is absolutely reasonable, and you can bask in the knowledge that if you don’t need quite so much, you can enjoy a dinner just under 400 cals. Which is handy when you’re eating on the run… and these days, that’s pretty much the only way we eat dinner anymore.


1 tbs olive oil

1 brown onion, diced

2 garlic cloves, minced

Zest of 1 lemon

1 small bunch kale, chopped roughly

300g broccoli, cut into small florets.

8 eggs

2-3 tsp Australian mustard

1/2 cup Greek yoghurt

290g jar marinated grilled capsicum, drained and diced

250g microwavable brown rice (no need to microwave it)

150g hot smoked salmon, flaked

2tsp dried dill

Salt and Pepper, to serve


  1. Preheat oven to 180C.
  2. Steam broccoli in the microwave for 2 minutes until tender, but not mushy. Drain and allow to cool while completing next steps.
  3. Heat oil in an ovenproof skillet over medium heat. Add onion and cook for 5 minutes until softened. Add garlic and lemon and cook for 1 minute.
  4. Stir in kale, cooking until just wilted. Add broccoli and break up larger pieces. Stir to combine, then remove from heat.
  5. In a clean bowl, whisk eggs, mustard, yoghurt, capsicum, rice and salmon until fully combined. Season with salt, pepper and dill, and pour over kale mixture. Combine well and smooth the top.
  6. Bake for 20-25 minutes. Allow to cool for 2-3 minutes, and serve.