with herby lime butter

Light and flavoursome, it’s perfect for school night dinners and takes less time to whip up than it does to round up the troops for dish duty afterwards.

Serves 4


10 mins


10-12 mins



  • 2 tablespoons finely chopped herbs, such as parsley, chives, basil and dill
  • 4 tablespoons Devondale Salted Butter or Devondale Extra Soft at room temperature
  • Juice and finely grated zest of 1 lime
  • 4 salmon fillets, skinless and boneless, 125-150g each
  • 500g packet of microwave mixed rice
  • 1 cup frozen or tinned corn kernels, rinsed
  • 1/4 cup chopped chives
  • Lime wedges, to serve

Step One

Preheat the oven to 180 degrees. Place the finely chopped herbs, butter and lime zest into a small bowl and mash with a fork until well combined.

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Step Two

Place a piece of baking paper onto a flat oven tray. Place the salmon fillets on the tray and season with salt and pepper. Bake for 10-12 minutes or until salmon is just cooked through.

Step Three

Heat the rice according to packet instructions, then place in a mixing bowl with the corn, chives, lime juice and a knob of the herbed butter. Season to taste.

Step Four

Place the rice onto plates, top with the hot salmon, adding a spoonful of the herby lime butter on top. Serve with lime wedges.