Chilli Glazed Salmon and Sticky Veg

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Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 1cm chunks (no need to peel). Halve and peel the red onion, then cut each half into 3 wedges. Pop both veg onto a large baking tray. Drizzle with oil, sprinkle over half the roasted spice and herb blend, season with salt and pepper, then toss to coat. Spread out in a single layer.

Step 2

When the oven is hot, roast the veg on the middle shelf until golden, 30-40 mins. Turn halfway through. Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.

Step 3

While potatoes bake, lay the salmon fillets, skin-down, onto a lined medium baking tray. Season with salt and pepper, then sprinkle over the remaining roasted spice and herb blend. Roast the salmon on the top shelf until cooked through, 10-15 mins.

Step 4

Meanwhile, trim the cucumber then cut into small 1cm pieces. Add the cucumber to a large bowl with the cider vinegar, sugar and olive oil for the dressing. Season with salt and pepper then toss to combine.

Step 5

Add the yogurt to a small bowl. Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir the roasted garlic into the yogurt. Season with salt and pepper. Once cooked, drizzle half the red pepper chilli jelly over the salmon, then drizzle the remaining jelly over the veg. Toss the veg to coat. Toss your baby leaves through the dressing.

Step 6

Transfer your salmon and sticky veg to your serving plates. Serve with the salad alongside. Drizzle over the garlic yogurt to finish.