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Salmon, beetroot and baby greens pilaf recipe

2 ratings

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
Healthy
Gluten-free

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

White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

Energy
2205kj
524kcal 26%
Fat
18g 25%
Saturates
4g 21%
Sugars
9g 10%
Salt
0.2g 4%

of the reference intake
Carbohydrate 74.3g Protein 22g Fibre 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