Everything roasts on one tray: salmon fillets tucked among broccoli florets and red pepper, all turned through garlic, turmeric and good olive oil until the edges catch. Twenty minutes in the oven, one tray to wash, and a plate that leans hard on the nutrients most worth eating for.
Ingredients
- 2 salmon fillets (about 130g each)
- 1 head of broccoli, cut into florets
- 1 red pepper, deseeded and sliced
- 3 cloves garlic, thinly sliced
- 1 tsp ground turmeric
- 2 tbsp extra virgin olive oil
- Juice of half a lemon, and a pinch of chilli flakes to taste
Method
- Heat the oven to 200°C (fan 180°C). Toss the broccoli and pepper with half the olive oil, the turmeric and a good pinch of salt, then spread across a large roasting tray.
- Roast for 10 minutes to give the vegetables a head start.
- Nestle the salmon fillets among the vegetables, scatter over the garlic, drizzle with the remaining oil and season.
- Return to the oven for 10–12 minutes, until the salmon flakes easily and the broccoli edges are crisp.
- Finish with lemon juice and chilli flakes, and serve straight from the tray.
Why it works
This is an anti-inflammatory plate by design. The salmon brings the long-chain omega-3 fats EPA and DHA; the broccoli contributes sulforaphane; and the turmeric adds curcumin — all pressed into service against the same low-grade inflammation. Roasting rather than frying keeps the fats intact, and the olive oil helps your body absorb the fat-soluble compounds in the vegetables alongside.
