Baked lemon salmon with chives and rice

Preheat the oven to 180 degrees Celsius. Squeeze the lemon. Place the salmon in a baking dish and pour over the oil and half the lemon juice.

Wash and finely chop the chives. Cook for 15 to 20 minutes, depending on thickness, until the core temperature reaches 63 degrees Celsius. Add the washed and finely chopped chives and the remaining juice.

Meanwhile, cook the rice in boiling water according to the packet instructions and drain. Serve with the salmon. For long-grain rice, allow 12 to 15 minutes as a guide; the time and method on the packet take precedence over this timer.