CHILLI, COCONUT AND LIME SALMON

(Serves 2)

INGREDIENTS: 4tbsp desiccated coconut; 1 fresh red chilli; Handful mint leaves, plus extra to serve; 2 cloves garlic; juice of 2 limes; 1 red onion, thinly sliced; 250g vine cherry tomatoes, halved; 2 sustainable salmon fillets; 2tbsp neutral or olive oil; 1tsp sea salt flakes

METHOD:

1. Preheat the oven to 180 degrees C fan/200 degrees C/gas 6.

2. Tip the coconut, chilli, mint leaves, garlic, lime juice, one tablespoon of the oil and the sea salt into a spice grinder or high-speed blender/ Nutribullet and blitz roughly until the chilli looks evenly incorporated through the coconut (you’ll have a reddish, greenish rubble).

3. Mix the sliced onion and cherry tomatoes in a medium roasting tin along with the remaining oil. Make space for the two salmon fillets, place them in the tin, skin side down, then pat a tablespoon of the coconut-chilli mixture evenly over each fillet. Scatter the remaining mixture over the onions and tomatoes.

4. Transfer to the oven to roast for 20-25 minutes until the salmon is cooked through. Scatter with mint leaves and serve hot, with rice alongside if you wish. NOTES: You can substitute the salmon for cod, haddock or another firm-fleshed white fish – it’ll take about the same time to cook. To carb it up in the same tin, start by roasting off cubed sweet potato with a little olive oil and salt in your roasting tin for 30 minutes, before continuing with the recipe as above.