Salmon may cost a little more than some other fish, but it is a lovely option when you want dinner to feel a bit more special without spending hours in the kitchen. It cooks quickly, works with all sorts of flavours and is packed with nutrients. Serve it with lemon-herb basmati rice and Greek-style yoghurt sauce. Just be careful not to overcook it, as salmon tastes best when it stays moist and flakes easily with a fork.

Prep: 20 minutes | Cook: 25 minutes | Serves: 4

Ingredients

• 4 skin-on salmon fillets
• 1 tbsp olive oil
• Salt and black pepper
• Lemon wedges, to serve

For the herb rice:

• 1½ cups basmati rice
• 3 cups water or vegetable stock
• ½ cucumber, finely diced
• ¼ red onion, finely chopped
• ½ cup chopped parsley
• ¼ cup chopped dill
• ¼ cup chopped mint
• Juice and zest of 1 lemon
• 2 tbsp olive oil

For the sauce:

• ¾ cup Greek-style yoghurt
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp chopped dill
• Salt and pepper

Method

1. Rinse the rice until the water runs clear.
2. Place it in a saucepan with the water or stock and a pinch of salt.
3. Bring to the boil, cover and simmer over low heat for 12 minutes.
4. Remove from the heat and leave covered for ten minutes.
5. Mix the yoghurt, mustard, lemon juice and dill. Season and set aside.
6. Fluff the rice, then fold in the cucumber, red onion, herbs, lemon zest, lemon juice and olive oil.
7. Pat the salmon dry and season both sides.
8. Heat the olive oil in a frying pan over medium-high heat.
9. Cook the salmon skin-side down for five to six minutes.
10. Turn and cook for one to two minutes, depending on thickness.
11. Serve the salmon with herb rice, yoghurt sauce and lemon wedges.