Curried coconut salmon bake

1 HOUR | SERVES 4 | EASY

skinless salmon fillets 4 olive oil 1 tbsp onion 1, thinly sliced garlic 2 large cloves, crushed ginger a thumb-sized piece, crushed red chillies 2, finely chopped lemongrass 1 stick, finely chopped thai red curry paste 2-3 tbsp (depending on how hot you like it) soy sauce 1 tbsp chopped tomatoes 400g tin coconut milk 400ml tin lime 1, zested and juiced green beans 300g, trimmed desiccated coconut 1 tbsp coriander a small bunch, roughly chopped cooked basmati rice to serve

• Lightly season the salmon. Heat the oven to 200C/fan 180C/gas 6. Put the oil, onion, garlic, ginger and some seasoning in a pan over a medium heat, and fry for 5 minutes or until translucent. Add the chilli and lemongrass, and fry for another minute. Stir in the curry paste and mix for 1 minute. Splash in the soy sauce followed by the chopped tomatoes, coconut milk and lime zest, and mix together.

• Put the salmon fillets side by side in a medium roasting tin so that they fit snugly. Add the green beans around the fish and spoon over the coconut curry mixture. Season and bake for 15-20 minutes or until the salmon is cooked through.

• Toast the desiccated coconut in a frying pan for 2-3 minutes or until browned.

• Finish by scattering over the toasted coconut, chopped coriander and a generous squeeze of lime juice. Serve with basmati rice, if you like.

PER SERVING 637 KCALS | FAT 44.5G SATURATES 21G | CARBS 15.2G | SUGARS 11.6G FIBRE 6.6G | PROTEIN 40.8G | SALT 1G