2 salmon fillets
4 salad onions chopped including green ends
2 cloves of garlic
2cm piece of fresh turmeric grated or 1 tblspn ground
Juice of 2 lemons plus zest of 1
1 tblspn chopped dill
Handful fresh coriander chopped
Olive oil for cooking
Pre-heat oven to 170C fan
Put the grated turmeric in a saucepan add the rice allowing 60g per person and cook according to the instructions on the rice packet.
Place 2 sheets of foil (large enough to wrap each fillet individually) on your work surface. Place a fillet on each piece of foil and pour a glug of oil and juice of 1 of the lemon over each. Season with pink salt and black pepper.
Bring the foil up over the fish and join the two edges together by folding them over down the middle. Do the same with the ends making a sealed parcel and place on a baking sheet. Bake for 10 mins.
Heat some olive oil in a pan and add the onions and garlic. Lightly cook over a medium heat for a few minutes. Add the cooked rice to the mix along with the lemon zest and remaining lemon juice.
Cook for a further 5 min.
Remove the fish from the oven and open the parcel being careful to ensure steam escaping from the parcel does not burn you.
Sprinkle the chopped dill over the salmon fillets and serve with the rice. Serve with watercress for added health benefits.