Pesto salmon with rice and vegetables

Serves 1

Ingredients

• 120–150 g salmon fillet (fresh or frozen) 
• 1 tbsp green pesto 
• 20 g feta cheese 
• Salt and pepper
• ½ tsp olive oil (optional) 
• 50 g basmati and wild rice 
• 80 g mixed frozen vegetables 
• 80 g broccoli/asparagus  

Method

1. Preheat oven to 180°C (160°C fan). 
2. Wrap salmon, pesto and feta in foil. Bake as per packet instructions.
3. Cook rice and add frozen mixed vegetables during the last 5 minutes of cooking and steam the side vegetables.