Salmon, beetroot and baby greens pilaf recipe
With earthy roasted beetroot, fresh salmon fillets, wilted greens and hearty wholegrain rice, this delicious pilaf is really an easy to make and can be ready in just 40 minutes. This simple salmon recipe is full of flavour and goodness for a deliciously light family dinner.
See method- Serves 4
- 8 mins to prepare and 32 mins to cook
- 524 calories / serving
- Gluten-free
- Healthy
Ingredients
- 300g small beetroots
- 300g wholegrain or long grain rice
- 2 tbsp olive oil
- knob of butter
- 1 onion, finely sliced
- 270g pack salmon fillets
- 200g baby leaf greens, shredded
- 13g fresh tarragon, finely chopped
Each serving contains
- Energy
- 2205kJ 524.0kcal
- Fat
- 18g
- Saturates
- 4g
- Salt
- 0.2g
- Sugars
- 9g
of the Reference intake
Carbohydrate 74.3gProtein 22.0gFibre 1.5g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Wrap each beetroot in foil and roast for 20-25 mins, until tender.
- Meanwhile, cook the rice following the pack instructions. Heat 1 tbsp oil and butter in a pan and fry the onion until golden. Drain the rice and add to the pan with the onion; mix well.
- Brush the salmon with oil and fry in a pan, skin-side down, for 3 mins. Turn over and cook for 1 min until cooked through. Remove to a plate.
- In the same pan, add the greens and a splash of water and cook until wilted. Peel the beetroot and cut into cubes. Toss the beetroot and greens through the rice mixture. Flake in the salmon, then scatter over the tarragon; toss to combine. Divide between 4 plates.
- See more Salmon recipes
