Step 1: Preheat oven to 190C/170C fan forced and line a large baking tray with baking paper.
Step 2: Squeeze rice pouches to separate grains and place in a large bowl and add apricots, pistachios and stock.
Step 3: Thinly slice shallots and add to the bowl, season and stir well to combine and then spread over prepared tray.
Step 4: Place the jam and mustard in a small bowl and use a microplane to finely grate the rind of 1 lime and place in bowl and then halve the lime and squeeze into bowl and season and stir to combine.
Step 5: Place salmon on top of rice and season and then spoon the glaze over the salmon and roast for 15 minutes or until salmon is just cooked through.
Step 6: Meanwhile, tear the leafy top off the parsley and cut the remaining lime into four slices.
Step 7: Sprinkle the parsley over rice and salmon and gently stir into rice and serve with lime slices.
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