Lemon & Herb Baked Salmon with Green Beans & Rice

• 4salmon fillets, skin-on
• 300 ggreen beans, trimmed
• 300 gjasmine rice, rinsed
• salt and black pepper
• 2 tbspgarlic-infused olive oil
• 1 tbspdried thyme
• 1 tbspdried rosemary
• 1lemon, zested and juiced
• 2 tbspflat-leaf parsley, chopped

Method

1. 1Preheat 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. 2Place the salmon fillets skin-down on a lined baking tray. Whisk the garlic-infused oil with the lemon zest, half the lemon juice, thyme and rosemary, then spoon generously over each fillet. Season well with salt and black pepper.
3. 3Bake 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. 4Meanwhile, 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. 5Spoon 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 the remaining lemon juice.

Per serving

kcal

656

protein

35.8g

fibre

4.4g

carbs

67.8g

fat

26.4g