Calm, colorful food for every day, planned for you

Ingredients

• 1⅓ lb salmon fillets (4 pieces) (600 g)
• 1 large head broccoli, cut into florets (400 g)
• 1 can (15 oz) chickpeas, rinsed and patted dry (240 g)
• 2 tbsp olive oil (28 ml)
• 1½ tsp turmeric (3 g)
• 4 tsp fresh ginger, grated (12 g)
• 2 cloves garlic, grated
• 2 tsp honey (14 g)
• 2 tbsp lime juice (30 ml)
• ½ tsp salt (3 g)
• ¼ tsp black pepper
• 2 cups cooked brown rice, to serve (400 g)

Per serving. Estimates.

Method

1. Roast the vegetables. Heat the oven to 425°F / 220°C (200°C fan). On a lined sheet pan, toss the broccoli and chickpeas with 1 tbsp of the oil, half the salt and ½ tsp of the turmeric. Roast for 8 minutes.
2. Make the glaze. Mix the remaining oil, turmeric and salt with the ginger, garlic, honey, black pepper and half the lime juice.
3. Add the salmon. Push the vegetables to the sides. Pat the salmon dry, set it in the middle of the pan and brush with the glaze.
4. Roast. Roast for 10–12 minutes, until the salmon flakes easily and the broccoli is charred at the tips.
5. Warm the rice. Reheat the rice while the salmon roasts.
6. Serve. Squeeze over the remaining lime juice and serve with the rice.