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Ingredients
Method
- 250g cooked wild rice and mixed grains or similar
- 20g pitted green olives, chopped
- 3 tbsp red pesto
- 1 lemon, ½ juiced, ½ sliced
- 10g sliced basil
- 250g salmon fillets
- 100g tenderstem broccoli
- Preheat the oven to 200C. Place a 40cm piece of baking paper on a board. Tip the cooked wild rice mix into a bowl and stir in the olives, pesto, lemon juice and basil. Tip into the centre of the baking paper, and top with the salmon fillets.
- Spread the salmon fillets with some more pesto and top with the sliced lemon and broccoli. Place a 30cm square of baking paper on top, then fold up the sides to make a tight parcel. Roast in the oven for 25 mins or until the broccoli is tender, then scatter with more basil and serve.
45 mins
2 serving
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