Salmon and Rice Salad

Except for the whole dirty dishes part of things, I'm really happy to be cooking again.  This salad was a very delicious part of my lunch today.

Quantity : 4 servings
Preparation : 15 min Cooking : 10 min Standing : 2 h
440 calories/serving

Ingredients
200 g salmon fillet
2 tsp olive oil 10 mL
3/4 cup rice, long grain 140 g
2 eggs size large
1/3 cup frozen peas 40 g
1 stalk celery, finely diced 70 g
1 carrots, grated 100 g
1 green onions/scallions, finely chopped
3 tbsp extra virgin olive oil 45 mL
4 tsp lemon juice, freshly squeezed 1/2 lemon
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/4 cup mayonnaise 60 g

Method

Preheat the oven to 215°C/425°F. Put the salmon on an oiled baking sheet and brush with oil. Season with salt and pepper. Place in the middle of the oven and bake for about 10 min for a 2 to 2,5 cm thick fillet. Since the cooking time depends on the fillet thickness and the actual temperature of the oven, it is important to check with a fork to see if the fish is cooked through. Let it cool down for about 10 min, then refrigerate for at least 2 hours.
Meanwhile, cook the rice. Let stand in the refrigerator at least 1 h.
Boil the eggs (10 min), cool them down immediately in cold water. Set aside.
Cook the peas in a pot of salted boiling water, 3-4 min. Let cool and set aside.
When ready to serve, prepare the vegetables : grate the carrots, dice the celery, and chop the green onions. Put them in a salad bowl, with the rice and peas. Drizzle with the extra virgin oil and lemon juice. Adjust the seasoning, then toss.
Transfer the salad to a plate. Cut the salmon into pieces and quarter the eggs. Place them on top of the salad. Serve with mayo on the side.

https://www.soscuisine.com/recipe/salmon-rice-salad