Heat olive oil in large non-stick saucepan, put in all the chopped veg and fry gently for a few minutes.
Add butter, stir till melted. Add water, herbs, and bring to the boil.
And stock cubes and rice, bring back to the boil, turn off heat and allow to sit with lid on to absorb liquid for about 15 mins.
Add wine and prawns and put in a large shallow Pyrex type serving dish.
Add salmon fillets, add pesto sauce and tinned tomatoes on top. Cook in oven at 200 degrees, covered in foil, for 15 mins.
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