Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Add 2 tbs oil to a 25cm x 35cm (base measurement) baking pan. Heat pan in oven for 5 mins.
Step 2
Carefully add the onion, garlic, rice, tomatoes and stock to the hot dish. Season and turn to coat. Spread evenly over the base of the pan. Cover with foil and bake for 20-25 mins.
Step 3
Meanwhile, place the salmon in a bowl. Add paprika, chilli flakes, if using, lemon juice, oregano and remaining oil. Season and gently toss to coat.
Step 4
Remove the pan from the oven and uncover. Preheat grill on high. Arrange salmon mixture and beans over the rice mixture. Cook under the grill for 5 mins or until the salmon is just cooked through. Cool slightly before serving.
4 Coles Fresh Tasmanian Salmon Portions Skin Off, cut into 3cm pieces
1 tbs smoked paprika
1 tsp dried chilli flakes (optional)
1 tbs lemon juice
1/4 cup coarsely chopped oregano
250g steamed green beans, halved
Description
Enjoy some speedy seafood during the week with this spiced tomato rice and salmon dish. It’s gluten-free and on the table in 30 minutes.
Method
Step 1
Preheat oven to 220°C. Add 2 tbs oil to a 25cm x 35cm (base measurement) baking pan. Heat pan in oven for 5 mins.
Step 2
Carefully add the onion, garlic, rice, tomatoes and stock to the hot dish. Season and turn to coat. Spread evenly over the base of the pan. Cover with foil and bake for 20-25 mins.
Step 3
Meanwhile, place the salmon in a bowl. Add paprika, chilli flakes, if using, lemon juice, oregano and remaining oil. Season and gently toss to coat.
Step 4
Remove the pan from the oven and uncover. Preheat grill on high. Arrange salmon mixture and beans over the rice mixture. Cook under the grill for 5 mins or until the salmon is just cooked through. Cool slightly before serving.
