Lemon & Herb Baked Salmon with Green Beans & Rice

Ingredients

• 4 salmon fillets, skin-on
• 300 g green beans, trimmed
• 300 g jasmine rice, rinsed
• salt and black pepper
• 2 tbsp garlic-infused olive oil
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 lemon, zested and juiced
• 2 tbsp flat-leaf parsley, chopped
• Crusty bread, to serve
• Simple green salad, to serve

Method

1. Preheat the oven to 200°C/fan 180°C. Rinse the rice well and cook according to the packet instructions, then keep covered off the heat to stay fluffy.
2. Place the salmon fillets skin-down on a lined baking tray. Whisk the garlic-infused oil with the lemon zest, lemon juice, thyme and rosemary, then spoon generously over each fillet. Season well with salt and black pepper.
3. Bake the salmon for 12–15 minutes, until the flesh has turned from translucent to opaque pink and flakes easily at the thickest part when nudged with a fork.
4. Meanwhile, drop the green beans into a pan of salted boiling water and blanch for 3–4 minutes, until just tender with a bit of bite. Drain.
5. Spoon the rice onto warmed plates, lay a salmon fillet on top and pile the green beans alongside. Spoon over any pan juices, scatter with chopped parsley and finish with a squeeze of lemon. Serve with crusty bread and a simple green salad.