You know my obsession with omega 3 rich foods by now. This is a perfect way to get those vital anti-inflammatory brain enhancing nutrients in. A simple yet flavourful salmon dish, rich in omega-3s and served with nutrient-dense roasted vegetables.

Serves 4

Ingredients:

• 4 salmon fillets (approx. 150g each)
• 1 tbsp olive oil
• 2 tbsp honey
• 2 tbsp tamari or low-sodium soy sauce
• 2 cloves garlic, minced
• Juice of ½ lemon
• ½ tsp smoked paprika
• ½ tsp dried oregano
• Salt and black pepper, to taste

For the vegetables:

• 500g baby potatoes - larger ones halved, small ones kept whole
• 1 courgette, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, cut into wedges
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and black pepper

Method:

Preheat oven to 200°C (400°F).

Toss the baby potatoes, courgette, peppers, and onion in olive oil, thyme, salt, and pepper. Spread on a baking tray and roast for 20 minutes.

In a small bowl, whisk together honey, tamari, garlic, lemon juice, paprika, and oregano.

Place the salmon fillets on a lined baking tray and brush with the marinade. Bake for 12–15 minutes, until cooked through and flaky.

Plate up the salmon with roasted vegetables and drizzle over any extra sauce.