Simple Soy Salmon and Stir-fry Veg

395 CALS, SERVES 2 2 tbsp dark soy sauce 1 tsp sesame oil

½ tsp dried chilli flakes (optional) 2 x 125g salmon fillets 4 spring onions, trimmed and cut into roughly 2cm lengths 1 tbsp extra virgin olive oil 320g bag stir-fry vegetables or mix of prepared mangetout, shredded pak choi, sliced carrots, mushrooms and peppers 1 Preheat the oven to 200c/180c fan/gas 6. Line a small, shallow baking dish with kitchen foil. Mix the soy, sesame and chilli, if using.

2 Place the salmon fillets in the prepared dish or tin, skin-side down, and spoon over the soy sauce mixture. Scatter the spring onions over the top.

3 Season with ground black pepper and bake for 15 minutes or until the fish is just cooked through.

4 When the salmon has almost finished cooking, heat the olive oil in a large non-stick frying pan or wok and stir-fry the vegetables for 4-5 minutes, or according to the pack instructions.

5 Divide the vegetables equally between two warmed plates or bowls and top with the salmon. Spoon over the soy cooking liquor and serve.