4g fibreper serving
36g proteinper serving
Lemon & Herb Baked Salmon with Green Beans & Rice
Glossy salmon glistening with lemony herb oil over a bed of fluffy jasmine rice, bright green beans alongside, and a generous scatter of fresh parsley with lemon wedges to squeeze.
Ingredients
Serves 4- 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
- 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.
- Place 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.
- 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.
- 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.
- 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 the remaining lemon juice.
Per serving
- kcal
- 656
- protein
- 35.8g
- fibre
- 4.4g
- carbs
- 67.8g
- fat
- 26.4g
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