Makes: 2 servings
Takes: 5 minutes plus 15 minutes cooking time
Ingredients
few sprigs each of basil, mint and parsley
zest of 1 lemon
1 1/2 tbsp olive oil
3 salmon fillets
250g cherry tomatoes on the vine
1 tbsp balsamic vinegar
225g basmati and wild rice
Method
- Pre-heat oven to 220oC. Mix the chopped herbs with the lemon zest and 1 tbsp of the olive oil then toss the salmon fillets in the mixture. Place into a roasting tin.
- Put the tomatoes into the tin and drizzle with the balsamic vinegar and the remaining 1/2 tbsp olive oil. Roast the salmon and tomatoes for 15 minutes.
- Meanwhile, cook the rice. When rice and salmon are ready, serve two-thirds of the rice with the tomatoes and two of the salmon fillets, drizzling with the juices from the pan.
- Cool the remaining rice under cold running water. Refrigerate with the cooled salmon fillet.
