Ingredients

• 300g basmati rice
• 1 small bunch flat-leaf parsley, finely chopped
• 1 lemon
• 250g broccoli florets
• 4 salmon fillets
• 1 tbsp olive oil
• 40g butter
• 3 garlic cloves, crushed
• Salt and black pepper

Method

1. Rinse the rice well and cook it in the rice cooker with the correct amount of water. If using a saucepan, cook according to the packet instructions.
2. Steam or boil the broccoli for 4-5 minutes until just tender, then drain and keep warm.
3. Pat the salmon dry and season with salt and black pepper. Heat the olive oil in a large frying pan over a medium heat.
4. Cook the salmon for 4-5 minutes on the first side, then turn and cook for another 3-4 minutes, depending on thickness.
5. Lower the heat, add the butter and garlic, and spoon the foaming garlic butter over the salmon for 1 minute.
6. Fluff the rice with a fork, then stir through the chopped parsley, finely grated lemon zest and a squeeze of lemon juice.
7. Serve the salmon with the herby rice and broccoli, spooning the garlic butter from the pan over the fish.