Rice and salmon pilaf

Serves 4 PREP: 5 mins COOK: 15 mins Per serving kcals: 394; sat fat: 2g; fat: 12g; carbs: 46g 225g basmati rice 1tbsp olive oil 1 red onion, finely chopped Pinch of dried mint 2 cloves of garlic, finely chopped 3 leeks, finely chopped 200g pack of chestnut mushrooms, sliced 2 salmon fillets, skin on Handful of dill, finely chopped Squeeze of lemon, to taste (optional) Lemon wedges, to serve (optional)

1 Add rice to a pan. Pour over boiling water to 2.5cm above rice. Season, then cook on a high heat for about 5 mins. Turn heat down a little, cover and cook for 12-14 mins. Remove from heat, leaving lid on (the rice should absorb all water). Put to one side.

2 Meanwhile, heat oil in a frying pan. Add onion and cook for 1-2 mins. Season well, then add mint and garlic, and stir. Add leeks and cook for a couple of mins until softened, then add mushrooms and cook for a further 3-4 mins. Remove from heat and put to one side.

3 While the leeks and mushrooms are cooking, sit salmon pieces in a frying pan. Cover with water and the lid, and cook for 6-8 mins, until salmon is cooked through.

4 When you’re ready to assemble the dish, add rice to leeks and stir. Remove skin from salmon, flake and add to mixture. Stir through dill and a squeeze of lemon, if using. Serve with lemon wedges on side, if liked.