Sticky soy salmon with asparagus and sugar snap peas
- 200g Tenderstem broccoli
- 200g sugarsnap peas
- 125g asparagus spears
- 200g frozen peas
- 2½tbsp sesame oil
- 4 salmon fillets
- ½tbsp soy sauce
- ½tbsp honey
- 6cm piece ginger, grated
- Juice 1 lime
- 3 spring onions, finely chopped
- Handful peanuts, roughly chopped
- 1 red chilli, finely sliced
Preheat the oven to 200C/180C Fan/Gas 6.
Put the broccoli into a large bowl, cover with boiling water, leave to stand for 1 min, then drain thoroughly.
Put the broccoli, sugar snaps, asparagus, frozen peas and 1tbsp of the sesame oil in a roasting tin and mix together. Arrange the salmon fillets on top.
To make the glaze, mix ½tbsp of the sesame oil with the soy sauce and honey, and spread over the salmon fillets. Roast for 20-25 mins until the fish is cooked through.
Meanwhile, to make the dressing, mix the ginger, lime juice and spring onions with 1tbsp of the sesame oil. Once the salmon is cooked, pour the dressing over the vegetables, scatter over the peanuts and red chilli and serve immediately.