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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 fresh white breadcrumbs
2 tbsp Essential Olive Oil
4 salmon fillets, skinned
steamed green beans, to serve
Method
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.
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
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