Herb-crusted salmon and wild rice

Name: Herb-crusted salmon and wild rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 200 g basmati and wild rice; 25 g pack flat leaf parsley, finely chopped; 1 essential Waitrose lemon, zest and a squeeze of juice, plus extra wedges to serve; 100 g bag watercress, roughly chopped; 1 extra virgin olive oil, to drizzle; 75 g fresh white breadcrumbs; 2 tbsp Essential Olive Oil; 4 salmon fillets, skinned; steamed green beans, to serve

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

4 out of 5 stars(1) Rate this recipe

Healthy

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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.