Photo of Roast salmon with beetroot pilaf by WW

Roast salmon with beetroot pilaf

7 - 13
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Zero-hero salmon works so well with earthy beetroot and tangy feta


Salmon, raw

4 fillet(s), medium, skinless

Parsley, fresh

2 tablespoons, chopped


1 zest(s) of 1

Lemon Juice, Fresh

2 tablespoons, 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

Spring Onions

4 medium, trimmed and sliced

Coriander, Dried

1½ teaspoons, level

Nigella Seeds

2 teaspoon, level

Light Feta Cheese

80 g, crumbled


  1. 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.
  2. 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.