Chilli Lime Baked Salmon

Ingredients

• 4 salmon fillets, about 150 g each
• 600 g baby new potatoes, halved if large
• 25 g butter
• 1 tbsp olive oil
• 3 garlic cloves, finely grated
• 1 red pepper, deseeded and diced
• 1 green pepper, deseeded and diced
• 1 courgette, diced
• 1 red onion, diced
• ½ red chilli, finely chopped
• 1 tsp ground cumin
• 1 tsp caster sugar
• 2 limes, zest and juice
• 15 g flat-leaf parsley, chopped
• Fine salt and black pepper

Method

1. Heat the oven to 200°C fan. Put the potatoes in a pan of well-salted water, bring to the boil and simmer for 15 to 18 minutes, until a knife slides through without resistance. Drain, let them steam dry, then toss with the butter and keep warm.
2. Mix the olive oil with the garlic, chilli, cumin, sugar, the zest and juice of 1 lime, ½ teaspoon of salt and plenty of black pepper. The sugar is not there to make this sweet; it rounds the lime and helps the vegetables catch at the edges.
3. Toss the peppers, courgette and red onion with the lime mixture on a large roasting tray. Spread everything into one layer and roast for 15 minutes. If the vegetables are piled up, they will steam and the tray will taste watery.
4. Pat the salmon dry and season it lightly. Turn the vegetables, nestle the fillets among them and spoon the tray juices over the fish. Bake for 12 to 15 minutes, until the thickest part flakes under gentle pressure but is still moist in the centre.
5. Scatter over the parsley and squeeze on the remaining lime to sharpen the roasted vegetables. Serve with the buttered new potatoes and spoon every bit of the garlicky tray juice over the salmon.