Mustard and herb-crusted salmon with green beans and basmati

Ingredients

For 1 serving

• Salmon fillet140 g
• Mustard1 teaspoon
• Breadcrumbs10 g
• Parsley5 g
• Green beans150 g
• Basmati rice50 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, fish, mustard,

In season: June – September

Method

1. Preheat a conventional oven to 200 °C and put a pan of water on to boil.
2. When the water boils, salt it and cook the basmati rice over medium heat for 12 minutes, until tender. Meanwhile top and tail the green beans and cook them in another pan of boiling salted water for 8 minutes, until tender but still crisp.
3. Meanwhile chop the parsley and mix it with the breadcrumbs and a pinch of salt.
4. Put the salmon skin side down on a lined baking tray, spread it with the mustard and press the crumb on top.
5. Bake for 12 minutes, until the crust is golden and the salmon just flakes in the centre.
6. Drain the rice and beans, dress them with the oil, salt and pepper and serve with the salmon.