Super-speedy roasted Brussels sprouts with salmon and saffron Serves 4
Preheat the oven to 180˚C/350˚f/gas mark 4. Pop the salmon fillets into a foil pouch with a drizzle of olive oil, fold to seal each one then put them in the oven for 20 minutes.
Cut the lemons into thin slices and spread them out to cover a roasting tray. Next, prepare the Brussels sprouts by removing the ends, cutting them in half and separating all the leaves on top of the lemon slices, followed by thinly sliced rings of the peeled red onion, before topping with the grated garlic cloves, torn basil leaves, chopped almonds, a generous drizzle of olive oil and a dusting of grated Parmesan, then bake in the oven for 12–15 minutes. This should be just enough to cook yet keep the leaves fresh.
Next, heat the crème fraîche with the saffron in a small saucepan and simmer gently for a few minutes to ensure a flavoursome sauce. Remove the tray from the oven, flake the salmon into pieces with a fork and scatter it over the sprout leaves, then gently fold everything together, pour the saffron cream over the top and serve immediately. The vibrant flavours are sure to deceive even the most hardened Brussels-sprout haters.