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Rich Omega 3 salmon and superfood beetroot are a delicious combination on a base of crispy potato slices and a sweet spicy sauce. If you are not a lover of beets, you can always substitute them for peppers or similar.

Serves: 4
Preparation Time: 10 minutes
Cook: 30 minutes

INGREDIENTS:

12 baby potatoes, thinly sliced
1 tbsp olive oil
2 tsp fennel seeds
4 salmon fillets
Zest and juice of 1 lemon or lime
Small handful of lemon thyme, finely chopped
2 tbsp sweet chili sauce
4 beetroots, peeled and cut into smallish wedges

METHOD:

Heat oven to 180 C/350F/Gas Mark 4.

Put the potatoes on a large baking tray and toss with the olive oil, fennel seeds and lemon thyme. Season and bake for 15 minutes until soft, and the potatoes beginning to crisp.

Toss the potatoes over and mix in the beetroot wedges. Return to the oven for a further 10 minutes.

Place the salmon fillets on the top of the potatoes and beets, and squeeze over the lemon juice. Brush the fillets with the sweet chili sauce. Return to the oven for a further 10 minutes.

Remove, add seasoning and serve.