SALMON WITH GREEN RICE & SALSA

Serves 4 ● Prep 10 mins ● Cook 20 mins

● 4 spring onions, finely chopped

● 4 garlic cloves, finely sliced

● 50g fresh flat-leaf parsley, finely chopped

● 25g fresh coriander, finely chopped

● 250g basmati rice, rinsed

● 700ml fish stock, made with 2 stock cubes

● 4 x 130g salmon fillets

● Calorie-controlled cooking spray

● Salt and freshly ground black pepper

For the salsa

● 3 ripe tomatoes, finely chopped

●½ a cucumber, finely chopped

● Zest and juice of 1 lime

Preheat the oven to 220°C/fan 200°C/gas 7.

Set a non-stick pan over a medium heat and cook most of the spring onions (reserving 1tbsp) with the garlic, parsley, most of the coriander (reserving 1tbsp) and 1tbsp water for 2-3 minutes until softened and fragrant. Add the rice and stock, stir to combine, then cover with a lid and bring to the boil. Simmer for 15 minutes until the rice is tender. Meanwhile, put the salmon on a baking tray lined with baking paper, mist with cooking spray, season and roast for 15 minutes until cooked through.

While the salmon is cooking, combine the salsa ingredients with the remaining spring onions and coriander, then season to taste. Serve the rice topped with the salmon and salsa.