• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium and cover with the lid.
• Cook for 10 mins, then remove the pot from the heat.
• Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, roughly chop the parsley (stalks and all).
• Quarter the lemon.
• Peel and grate the garlic (or use a garlic press).
• Trim the green beans.
• Trim the carrot and halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.

• Place a pan over medium-high heat with a drizzle of oil. 
• Once hot, fry the carrot and green beans until starting to char, 2-3 mins.
• Lower heat to medium and cook for 1 min then add a splash of water and cover with a lid or some foil.
• Cook until the veg is tender, 4-5 mins.
• Drain any excess water and season to taste with salt and pepper. Remove from the pan and cover to keep warm.

• Give the pan a wipe then return to medium-high heat with half a pack of butter (per 2P) and a drizzle of oil. 
• Pat the salmon dry with kitchen paper. Season with salt and pepper.
• Once hot, add the salmon fillets, skin-side down.
• Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.

TIP: If you like, add more butter for a creamier sauce.

• Add the garlic and paprika to the pan and cook until fragrant, 1 min. 
• Squeeze in the juice of half of the lemon wedges.
• Add the chopped parsley and veg to the pan.
• Cook until warmed through, 1-2 mins.

• Fluff up the rice with a fork and divide between plates.
• Top with the green beans, carrots and garlic salmon.
• Drizzle over the parsley butter sauce from the pan.
• Serve remaining lemon wedges on the side.