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