Carrot and coriander soup baked rice with spicy salmon

Preheat the oven to 200/180 fan/Gas 6. Place the M&S Caledonian Gold skin on Scottish salmon fillets (240 g) on a lined baking tray. Mix the Collection 0% fat Greek yogurt (50 g), M&S flame roasted tomato chutney (25 g) and chilli flakes (1 pinch) (if using) and spread on top of the fillets. Bake in the oven for 15-18 minutes until tender and flaky.

Meanwhile, rinse the long grain rice (150 g) with cold water then add to a large saucepan. Stir in the M&S carrot and coriander soup (400 g) then half fill up the tin with water and add along with some seasoning. Place over a high heat and bring to the boil then turn down to a gentle simmer. Wrap the pot lid in a clean tea towel and cover the pot. Cook for another 12-15 minutes, stirring once halfway through, until tender and fluffy.

Spoon the rice into bowls and top with the cooked salmon. Sprinkle the coriander leaf (1 tbsp) top and serve with your favourite veggies on the side.