Baked Salmon, Rice, and Salad

• 1/4 Cup basmati rice
• 1/2 Cup water
• 1/4 Teaspoon salt
• 1/4 Teaspoon pepper
• 1 Tablespoon cilantro
• 3 Ounce salmon filet
• 1 Teaspoon olive oil
• 1/4 Teaspoon salt
• 1/4 Teaspoon pepper
• 2 Tablespoon greek yogurt
• 1/4 Teaspoon salt
• 1/4 Teaspoon pepper
• 1/4 Teaspoon garlic powder
• 1 Tablespoon dill
• 1/2 Cup romaine lettuce
• 1/4 carrot
• 1/4 cucumber

• Preheat the oven to 400 degrees F. / 204 degrees C.
• Make the rice: start by rinsing the rice under water until the water runs clear. Add the water, salt, pepper, cilantro, and rinsed rice to a pot. Cover and cook on low heat for 15 minutes. Fluff with a fork once done.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.