Baked Salmon with Gochujang and Roast Baby Vegetables

Method

1. Heat your oven to 180 Celsius for a fan oven. Wash the vegetables. Trim the woody ends from the asparagus spears, before cutting them into two- to three-centimetre-long pieces. Clean the baby carrots, trimming the tops to leave a little of the stalk on each on for decoration. Bring a pan of water to the boil and blanch the carrots for three to four minutes, then drain them into a colander and rinse under cold water.

2. Put all the vegetables, apart from the spring onions into a bowl and add two tablespoons of gochujang. Mix well until the vegetables are well coated in the chilli sauce. Trim the spring onions, chop them finely and set them aside until you are ready to serve.

3. Pop the salmon fillets onto a roasting tray and spread the remaining gochujang evenly across the top of each fillet of fish. Arrange the vegetables around the salmon, taking care not to crowd the tray. You want them in a single layer so that they roast evenly and still leave the salmon enough room to bake perfectly. If necessary, use a second tray for some of the vegetables.

4. Now pop the tray into the oven and roast for twelve to fifteen minutes until the salmon is perfectly cooked. By then your vegetables should be lovely, slightly roasted but left with a little crunch and full of flavour. Do take care not to overcook the salmon, you want it just cooked through but still lovely and moist.

5. Once the salmon is done, you are ready to plate up. Place each fillet of salmon onto a warm plate. Add some of the roast vegetables, arranging them around the fish. Scatter some chopped spring onion and some fresh coriander leaves over each plate and serve immediately.