Lemon Butter Salmon With Tomato & Spinach Pesto Rice

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Peel and finely chop (or grate) your garlic

Slice 1/4 of your lemon[s] into rounds

Cut the remaining lemon into wedges

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add your salmon fillet[s] skin side up and cook for 4 min then, turn and top with the lemon rounds, season with a pinch of salt and pepper and cook for a further 4 min

Combine the chopped garlic and the juice of the remaining lemon[s] in a bowl with a large knob of butter

Season with salt and pepper – this is your lemon butter

Squeeze your pouch[es] of cooked white long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly

Roughly chop your tomato[es]

Wash your spinach, then pat it dry with kitchen paper

Once the rice is piping hot, add it to a bowl with your traditional Italian pesto, chopped tomatoes and the spinach

Season with salt and pepper and give it a good mix up – this is your tomato & spinach pesto rice

Once the salmon is starting to brown, add the lemon butter and cook for a further 2 min or until the salmon is cooked through – this is your lemon butter salmon

Tip: Your fish is cooked once it turns opaque and flakes easily