Sweet chilli baked salmon

Salmon is best cooked medium, but if you prefer it well-done, cook a further few minutes until it is to your liking.

This recipe is super simple and full of flavour! It brings you a perfect taste balance with sweet ‘n’ spicy salmon accompanied by a zesty batch of greens.

450g boneless salmon fillets (skin on)

2 tablespoons GF mild sweet chilli sauce

Zest of lemon (optional)

1 lemon

2 tablespoons roughly chopped parsley leaves and stalks

Preheat oven to 220 degrees Celsius. Line an oven tray with baking paper. Bring a large pot of salted water to the boil.

Cook potatoes and cauliflower in pot of boiling water 14 to 16 minutes, until very soft. Drain and mash with butter and milk until smooth. Season to taste with salt and pepper.

Trim ends off broccolini and green beans; pat salmon dry with paper towels, remove any remaining pin bones and cut into 4-5 pieces; cut zested lemon into wedges.

Arrange salmon, skin-sidedown, on prepared tray. Season with salt. Evenly coat with sweet chilli sauce and sprinkle over lemon zest (if using). Bake for 7 to 8 minutes (depending on thickness), or until just cooked through.

When salmon has 5 minutes’ cook time remaining, heat a drizzle of oil and butter in medium fry-pan on high heat. Stir-fry broccolini and green beans for 2 to 3 minutes, or until just tender. Add lemon zest (if using) and season with salt and pepper.

To serve, divide potato cauliflower mash between plates and top with sweet chilli salmon. Serve greens and a lemon wedge on the side and sprinkle with parsley.