Roast salmon with beetroot pilaf
4 fillet(s), medium, skinless
2 tablespoon(s), chopped
1 zest(s) of 1
Lemon Juice, Fresh
2 tablespoon(s), juice of 1 lemon
Long grain & wild rice, microwavable
500 g, 2 x 250g pouches
150 g, cooked (not pickled) and chopped into 1cm cubes, juice reserved
4 medium, trimmed and sliced
1½ teaspoon(s), level
2 teaspoon(s), level
Light Feta Cheese
80 g, crumbled
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the salmon on a baking tray and season well. Combine half the parsley, lemon zest and juice in a small bowl, then spoon over the salmon. Bake for 20 minutes until the fish is cooked though.
- Meanwhile, prepare the rice to pack instructions, then transfer to a bowl with the beetroot and its juice, the spring onions, ground coriander, nigella seeds and remaining juice and zest. Gently toss to combine, then scatter over the feta and serve with the roasted salmon.