Gluten-free spiced tomato rice with salmon

Step 1

Preheat oven to 220°C. Add 2 tbs oil to a 25cm x 35cm (base measurement) baking pan. Heat pan in oven for 5 mins.

Step 2

Carefully add the onion, garlic, rice, tomatoes and stock to the hot dish. Season and turn to coat. Spread evenly over the base of the pan. Cover with foil and bake for 20-25 mins.

Step 3

Meanwhile, place the salmon in a bowl. Add paprika, chilli flakes, if using, lemon juice, oregano and remaining oil. Season and gently toss to coat.

Step 4

Remove the pan from the oven and uncover. Preheat grill on high. Arrange salmon mixture and beans over the rice mixture. Cook under the grill for 5 mins or until the salmon is just cooked through. Cool slightly before serving. Serve with oregano and lemon wedges