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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.
Typical values per serving when made using specific products in recipe
Energy | 2,659kJ/ 635kcals |
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Fat | 28g |
Saturated Fat | 4.8g |
Carbohydrates | 50g |
Sugars | 3.9g |
Fibre | 6.1g |
Protein | 42g |
Salt | 0.4g |
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