Preheat oven to 200˚C. Season both sides of salmon fillets with salt and pepper.
Place the salmon on a baking tray lined with onions and carrots thinly sliced on the base.
Place the rice in a saucepan and cook as per package instruction. Keep aside warm.
In the meantime, in a bowl, combine the breadcrumb, sundried tomato, mozzarella balls, lemon zest and juice, basil leaves. Toss to combine the flavours and season well
Scatter the crumb mixture over the fish and drizzle with some oil.
Place in the oven and bake for 15 minutes or until the fish is fully cooked to your liking and the crumb mixture is coloured and crunchy.
Serve immediately with some rice or some salad leave. Enjoy this dish hot, warm or at room temperature!
Add some mayonnaise, avocado and some tomato relish for an ideal next day lunch.
