Serves 2 (double for 4 servings)

Ingredients

2 Bleiker’s lightly smoked salmon fillets, 
remove the skin and then cut into chunks
1 tsp vegetable or sunflower oil
1 tbsp Thai red curry paste
1 onion, sliced
250ml reduced-fat coconut milk
200g pack trimmed green beans
coriander or basil, to serve

Method

Heat oven to 220C/fan 200C/gas 7. 
Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.

Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.