Step 1

Preheat oven to 190C/170C fan forced. Line a large baking tray with baking paper.

Step 2

Squeeze rice pouches to separate grains and place in a large bowl. Add apricots, pistachios and stock. Thinly slice shallots and add to bowl. Season. Stir well to combine. Spread over prepared tray.

Step 3

Place the jam and mustard in a small bowl. Use a microplane to finely grate the rind of 1 lime and place in bowl. Halve the lime and squeeze into bowl. Season. Stir to combine.

Step 4

Place salmon on top of rice. Season. Spoon the glaze over the salmon. Roast for 15 minutes or until salmon is just cooked through.

Step 5

Meanwhile, tear the leafy top off the parsley. Cut the remaining lime into four slices.

Step 6

Sprinkle the parsley over rice and salmon. Gently stir into rice. Serve with lime slices.