This gorgeous dish is a perfect mid week evening meal that will give you a huge hit of omega 3 fatty acids and enough starchiness to help support a better nights sleep. If you have never tried roasted broccoli.....it is a thing of beauty. TRUST ME!!

And all of this for under a fiver for 2 people. Result!

Ingredients:

•   2 small Salmon fillets
•  2 large Carrots
•  1/2 small swede
•  1 teaspoon curry powder
•  1/2 teaspoon ground cumin
•  1/2 teaspoon cinnamon
•  1/2 head Broccoli
•  1 medium Red Onion
•  2 tablespoons Olive Oil
•  2 cloves Garlic
•  Salt & Pepper: To taste
•  !/2 Lemon
•  10g Butter

Total Estimated Cost: £4.55

Method:

Peel the carrots and swede, then chop them into small cubes.

Place the chopped carrots and swede into a saucepan, cover with water, and bring to a boil. Cook for about 15-20 minutes until tender.

Once cooked, drain the vegetables and return them to the saucepan. Add 10g of butter, a pinch of salt, the curry powder, cumin and cinnamon, and a small amount of water (add this little and often until the desired texture is achieved). Using a hand blender, blend into a smooth puree.  Set aside and keep warm.

Preheat your oven to 200°C (180°C fan/gas mark 6).

Cut the broccoli into florets and slice the red onion into wedges.

Place the broccoli and onion on a baking tray. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat.

Roast in the oven for 20 minutes, turning halfway through until the vegetables are tender and slightly caramelised. 

Heat 1 tablespoon of olive oil in a non-stick frying pan over medium heat.

Season the salmon fillets with salt and pepper.

Place the salmon skin-side down in the pan and cook for about 4 minutes, then flip and cook for another 3 minutes on the other side until the salmon is cooked through and flakes easily.

Squeeze the juice of half a lemon over the salmon just before removing it from the pan.

On each plate, place a generous portion of carrot and swede puree.

Add the roasted broccoli and red onion alongside.

Place a salmon fillet on top of the puree and garnish with an extra wedge of lemon if desired.