- 2 x salmon fillets (300g total)
- 2 tsp green pesto
- 20g lighter soft cheese
- 120g basmati rice
- 1 lemon
- 120g pack fine beans, trimmed
- 100g tenderstem broccoli, trimmed
Preheat the oven to 200°C, fan 170°C, fan gas 6. Place the salmon fillets skin side down on a roasting tin and season with black pepper.
Combine the pesto and soft cheese and spoon over the top of the fillets. Roast for 15 minutes until cooked through.
Meanwhile, cook the rice according to the pack instructions and drain. Cut the lemon in half and squeeze one side over the cooked rice.
Steam the beans and tenderstem for 8 minutes until just tender.
To serve: divide the lemon rice between two warmed plates, top with the roast salmon and spoon the steamed vegetables along side. Slice the remaining lemon half into wedges and add to each dish.