Serves 4      Per serving 502kcal     20.3g fat    4.4g saturates    3.6g sugars   2.95g salts

Ingredients

1 1/2 tbsp. sunflower oil

2x 240g pack of boneless salmon fillets

1 tbsp. Cajun seasoning

1 lime

6 spring onions

2x 250g tubs pilau rice

handful fresh coriander leaves, roughly chopped

350g fine green beans

Method

• Heat 1 tbsp. of oil in a large non-stick frying pan. lightly coat each salmon fillet with Cajun seasoning, then fry them in the hot oil over a medium-heat for 8-9 mins until cooked through, turning occasionally. add the lime wedges to the pan for the final 1-2 mins cooking time.

• while the salmon is cooking, heat the rest of the oil in a separate frying pan. Using kitchen scissors, snip the spring onions into the pan and stir-fry for 1-2 mins. Add the pilau rice and stir-fry for a further 3-4 mins until the rice is piping hot throughout. Stir through most of the coriander.

• while both the salmon and the rice are cooking, fill a small pan with boiling water from the kettle, put over a medium heat and bring it back to the boil. add the beans and cook for 2-3 mins until just tender. Drain.

• Divide the rice between four serving plates and garnish with remaining coriander. Top with the salmon fillets and serve with green beans and the seared lime wedges on the side.