Succulent salmon and juicy oranges: the perfect combination for an easy, super-healthy and tasty lunch or dinner
- 200g (7oz) packet baby corn, carrots and mangetout
- 4tbsp olive oil
- 2tbsp soy sauce
- 400g (14oz) can chickpeas
- 4 x 200g (7oz) salmon steaks
- 2 oranges, halved
- Handful fresh parsley, chopped (optional)
Cut the baby corn and carrots in half lengthways and place in a large roasting tin with the mangetout, olive oil, soy sauce and chickpeas. Mix well.
Season the salmon and place on top of the vegetables. Add the orange halves, cut side up.
Cover loosely with foil and bake at 220°C (425°F, gas mark 7) for 10 mins. Uncover and cook for a further 8-12 mins.
Squeeze the juice from the orange halves over the salmon before serving. Sprinkle with a little fresh parsley, if desired.
Don't fancy salmon? This recipe works just as well with other fish steaks.