Zingy coconut curry salmon and seeded rice

Preparation

A nourishing wholegrain mix of brown rice, seeds and quinoa is a great way to hit your daily fibre target. Serve topped with crispy-skinned salmon in a fragrant Thai curry sauce.

1. Heat the oil in a non-stick frying pan and cook the salmon on a medium-high heat, skin-side down, for 3 minutes until the skin has crisped up. Flip and cook for 1 more minute before removing with a slotted spoon and setting aside.
2. Add the curry paste to the pan and cook for 2 minutes until fragrant. Separate the coriander leaves from the stalks and roughly chop both (keeping them separate), then thinly slice the pepper. Add the chopped coriander stalks and peppers to the pan and cook for 1 minute before stirring in the coconut milk. Bring to the boil then reduce the heat to a simmer. Stir in the mangetout then nestle the salmon back into the pan. Cover with a lid and cook for 4-5 minutes until cooked through.
3. Meanwhile, cook the rice according to pack instructions and transfer to a bowl. Zest and juice the lime and stir both through the rice with the coriander leaves. Serve the salmon with the sauce and rice.