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Succulent, pink salmon and crisp, roasted seasonal vegetables make this most delicious and nutritious dish. Easy to prepare and quick to cook, perfect for busy families.

Serves 4.

500g brussels sprouts, thinly sliced
4 spring onions (white & green parts)
1 courgette, thickly sliced (and in half moons if very large)
1 fennel bulb
2 green chillies, sliced (fresh or from a jar)
Olive oil cooking spray
Seasoning

4 salmon fillets
1 tsp sesame oil

1 tbsp red wine vinegar
1 tbsp soy sauce
1 tsp maple syrup
1 tsp lime juice

Preheat the oven to 200°C and line a baking sheet with baking paper.

Add all the prepared vegetables and the chillies to the baking tray, spray with cooking oil and toss to coat, spread out evenly. Season with salt and pepper.

Pat the salmon fillets dry and nestle them among the vegetables. Brush with the sesame oil and season with salt and pepper.

Roast, stirring the vegetables occasionally, until the veg is tender and the salmon is cooked through (about 12 to 15 minutes).

While the salmon’s roasting, stir together the red wine vinegar, soy sauce, maple syrup and 1 tablespoon of water. Add the lime juice to taste (if it’s too sour for you add a little more maple syrup.

Serve the salmon and vegetables with the sauce alongside to drizzle over.