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Photo of Roast salmon with beetroot pilaf by WW

Roast salmon with beetroot pilaf

7
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Zero-hero salmon works so well with earthy beetroot and tangy feta

Ingredients

Salmon, raw

4 fillet(s), medium, skinless

Parsley, fresh

2 tablespoon(s), chopped

Lemon

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

Beetroot

150 g, cooked (not pickled) and chopped into 1cm cubes, juice reserved

Spring Onions

4 medium, trimmed and sliced

Coriander, Dried

1½ teaspoon(s), level

Nigella seeds

2 teaspoon(s), level

Light feta cheese

80 g, crumbled

Instructions

  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.

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