Salmon with creamy rice and courgettes

This all-in-one rice dish is great with all sorts of green veg – broccoli or chopped cabbage would make a great addition.

Ingredients

Serves: 4

Ready in: 50 mins

• 200g basmati rice, rinsed
• 450ml vegetable or chicken stock
• 170g pack Co-op Fine Beans, halved if large
• ½ lemon, zested and juiced
• 1 courgette
• 120g frozen peas
• 4 salmon fillets
• 2 tbsp crème fraîche
• 4-5 spring onions, finely sliced

Method

1. Preheat the oven to 200°C/180°C fan/gas 6.
2. Spread the rice out over a roasting tin. Pour over the stock, add the green beans and the lemon zest, and stir to combine. Cover tightly with tin foil and bake for 20 mins.
3. Meanwhile, use a peeler or sharp knife to cut along the courgette lengthways, creating long ribbons. Remove the roasting tin from the oven and add the courgette and peas, stirring to combine.
4. Position the salmon fillets on top of the rice and bake, uncovered, for 12-15 mins, until the rice is tender and the salmon is completely cooked through.
5. Put the salmon on a plate to rest for 1 min. Stir the crème fraîche, lemon juice and spring onions into the rice. Season and serve the salmon fillet with the vegetables and rice.