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Salmon parcels with wild rice, pesto and broccoli recipe

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This simple salmon recipe is so easy to make and is the perfect dinner idea for two. Pairing with pesto and olive wild rice, purple sprouting broccoli and lemon, and roasting together in a baking paper parcel makes the salmon super moist and extra delicious. See method

Serves 2
20 mins to prepare and 25 mins to cook
561 calories / serving

Ingredients

250g pack cooked blend of 7 rice and grains
20g black pitted olives, roughly chopped
3 tbsp reduced-fat red pesto
1 lemon, ½ juiced, ½ thinly sliced
10g fresh basil, leaves thinly sliced
260g pack boneless salmon fillets
100g purple sprouting broccoli

Each serving contains

Energy
2355kj
561kcal 28%
Fat
25g 36%
Saturates
4g 19%
Sugars
4g 4%
Salt
0.7g 12%

of the reference intake
Carbohydrate 40.5g Protein 41.1g Fibre 5.5g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Put a piece of nonstick baking paper (about 40cm long) on a board. Tip the mixed rice and grains into a mixing bowl and separate using a fork. Add the olives, 2 tbsp pesto, the lemon juice and half the basil. Mix well, then tip into the centre of the baking paper.
Put the salmon on top of the grains and spread the remaining pesto over each fillet. Top with the lemon slices and broccoli, then place a 30cm square of baking paper on top. Fold up the sides of the paper and roll up tightly around the filling.

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Transfer to a baking tray and roast for 25-30 mins until the salmon is cooked through and the broccoli is tender. Scatter over the remaining basil leaves to serve.