Herb-crusted salmon and wild rice
Waitrose and Partners

Herb-crusted salmon and wild rice

A Friday-night favourite, this is quick and easy but looks and tastes fabulous.

    Healthy
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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
  • 1 extra virgin olive oil, to drizzle
  • 75g breadcrumbs
  • 2 tbsp essential Waitrose olive oil
  • 4 salmon fillets, skinned

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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,659kJ/ 635kcals

Fat

28g

Saturated Fat

4.8g

Carbohydrates

50g

Sugars

3.9g

Fibre

6.1g

Protein

42g

Salt

0.4g