• Preheat the oven to 225 degrees Celsius with both top and bottom heat.

Rice

• Wash the rice well and cook them according to the package instructions.
  320 g basmati rice

Salmon

• Place the salmon fillets in an oven-proof dish.
  450 g salmon fillets
• Whisk together the soy sauce, sweet chili sauce, lime juice, grated ginger, and finely chopped garlic for the marinade. Spread the marinade over the salmon fillets, sprinkle sesame seeds on top, and season with salt and pepper.
  3 tbsp soy sauce, 4 tbsp sweet chili sauce, 2 tbsp lime juice, 2 tbsp fresh ginger, 1 clove garlic, 4 tbsp sesame seeds, Salt, Pepper
• Put the dish with salmon in the oven and bake for 13-15 minutes at 225 degrees Celsius, depending on the thickness of the salmon. Remove the dish from the oven and let the salmon rest until serving. While the salmon is baking, you can prepare the vegetables.

Vegetables

• Boil the edamame beans in salted water according to the package instructions.
  300 g edamame beans
• Slice the cabbage into thin strips. Peel the carrots and slice them into thin strips with a peeler. Chop the spring onions.
  ½ pointed cabbage, 6 carrots, 4 spring onions

Serving

• Serve the cooked rice in a bowl with the various vegetables and the baked salmon. You can also put some extra soy and sweet chili sauce on the table if you wish.