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    Herb-crusted salmon and wild rice

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    Herb-crusted salmon and wild rice

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 4

    Ingredients

    200g basmati and wild rice
    25g pack flat leaf parsley, finely chopped
    1 essential Waitrose lemon, zest and a squeeze of juice, plus extra wedges to serve
    100g bag watercress, roughly chopped
    extra virgin olive oil, to drizzle
    75g fresh white breadcrumbs
    2 tbsp essential Waitrose olive oil
    4 salmon fillets, skinned
    steamed green beans, to serve

    Method

    1. Cook the rice according to pack instructions. When it’s ready, drain and mix with ½ the parsley, a squeeze of lemon juice, the chopped watercress and a good drizzle of extra virgin olive oil; set aside and keep warm.

    2. Meanwhile, preheat the oven to 200˚C, gas mark 6. Mix the breadcrumbs with the remaining parsley, the lemon zest and olive oil; season. Put the salmon fillets on a baking sheet and press the crumb mixture over the top. Roast for 12 minutes, until golden. Serve with the rice, lemon wedges and some steamed green beans. 

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    This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue

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