Baked Citrus Salmon with Tomato Rice

Ingredients

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, finely chopped

• 1 tsp dried oregano

• 1 tsp smoked paprika

• 1 (400g) tin chopped tomatoes

• 350g basmati rice

• ½ seedless easy peeler or small orange, zested and juiced, plus a few slices, halved

• ½ lemon, zested and juiced, plus a few slices, halved

• 1 (240g) pack salmon skin-on fillets

• 1 small handful basil (or parsley), torn, to serve (optional)

Directions

• Step 1

  Preheat the oven to 180°C/160°C fan/gas 4 and line a baking dish with baking paper.

• Step 2

  To make the rice, heat 1 tbsp oil in a large pan and fry the onion over a medium heat for 8 mins, until softened. Add the garlic, oregano and paprika, cook for 1 min, then stir in the tomatoes and cook for 5 mins until thickened; season.

• Step 3

  Add the rice with 500ml boiling water and bring to the boil. Reduce the heat to low, cover and cook for 15-20 mins.

• Step 4

  Meanwhile, in the baking dish, combine the citrus zest and juice with the remaining 1 tbsp oil and some seasoning. Add the fish, turn to coat, top with the extra citrus slices, then cover with foil. Bake for 15 mins or until just cooked through.

• Step 5

  Flake the salmon over the rice, scatter over the baked citrus slices and basil or parsley, then divide between bowls – or bring the pan to the table.