Thai-style salmon with roasted vegetables recipe
 An all-in-one-pan salmon traybake, bursting with Thai flavours and fresh vegetables. For a more filling meal, serve with steamed or boiled rice. 400ml tin full-fat coconut milk 2 tbsp Thai red curry paste 1 fresh red chilli, finely diced 1 large garlic clove, crushed 6cm/2½in piece fresh root ginger, peeled, coarsely grated and then finely chopped 2 limes, juice only2 tsp fish sauce 1 cauliflower, cut into small florets 2 Romano peppers, seeds removed, cut into large pieces 3 banana shallots, peeled and halved 2 tbsp sunflower oil 1 tbsp runny honey150g/5½oz baby courgettes, sliced thinly on the diagonal6 small salmon fillets, skin removedbunch Thai basil or fresh coriander, chopped salt and freshly ground black pepper 400ml tin full-fat coconut milk 2 tbsp Thai red curry paste 1 fresh red chilli, finely diced 1 large garlic clove, crushed 6cm/2½in piece fresh root ginger, peeled, coarsely grated and then finely chopped 2 limes, juice only 2 tsp fish sauce 1 cauliflower, cut into small florets 2 Romano peppers, seeds removed, cut into large pieces 3 banana shallots, peeled and halved 2 tbsp sunflower oil 1 tbsp runny honey 150g/5½oz baby courgettes, sliced thinly on the diagonal 6 small salmon fillets, skin removed bunch Thai basil or fresh coriander, chopped salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Mix the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce in a small bowl and season with salt and pepper.Scatter the cauliflower, peppers and shallots into a large roasting tin. Add 1 tablespoon of the oil and stir. Pour over half of the coconut mixture, season with salt and pepper and drizzle over the honey. Roast for 12–15 minutes, or until the vegetables are starting to brown.Mix the courgettes with the remaining oil. Add the courgettes and salmon to the tin and spoon over the remaining coconut mixture. Roast for a further 10 minutes, or until the fish is just cooked. Sprinkle over the Thai basil and serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Mix the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce in a small bowl and season with salt and pepper. Mix the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce in a small bowl and season with salt and pepper. Scatter the cauliflower, peppers and shallots into a large roasting tin. Add 1 tablespoon of the oil and stir. Pour over half of the coconut mixture, season with salt and pepper and drizzle over the honey. Roast for 12–15 minutes, or until the vegetables are starting to brown. Scatter the cauliflower, peppers and shallots into a large roasting tin. Add 1 tablespoon of the oil and stir. Pour over half of the coconut mixture, season with salt and pepper and drizzle over the honey. Roast for 12–15 minutes, or until the vegetables are starting to brown. Mix the courgettes with the remaining oil. Add the courgettes and salmon to the tin and spoon over the remaining coconut mixture. Roast for a further 10 minutes, or until the fish is just cooked. Mix the courgettes with the remaining oil. Add the courgettes and salmon to the tin and spoon over the remaining coconut mixture. Roast for a further 10 minutes, or until the fish is just cooked. Sprinkle over the Thai basil and serve immediately. Sprinkle over the Thai basil and serve immediately.