Sustainable Scottish salmon from Scottish sea-farms, and filleted in-house.

Coming fresh from the sustainable and antibiotic free farms around Scotland, this salmon is delicious and fresh - and most importantly - 100% Scottish.

Thai-style salmon traybake with roasted vegetables

Ingredients 

• 400ml tin full-fat coconut milk
• 2 tbsp Thai red curry paste
• 1 fresh red chili finely diced
• 1 large garlic clove, crushed
• 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 baby courgettes, sliced thinly on the diagonal
• 6 small salmon fillets, skin removed
• bunch Thai basil or fresh coriandar, chopped
• salt and freshly ground black pepper

Method 

1. Preheat the oven to 220C/200C Fan/Gas 7.

2. Mix the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce in a small bowl and season with salt and pepper.

3. 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.

4. 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.

5. Sprinkle over the Thai basil and serve immediately.