Photography: Richard Mortimer

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Asian, Modern Australian
Cooking time: Less than 30 minutes
Special options: Egg free, Lactose free, Low Carb, Nut free
Course: Lunch, Main
Favourite flavours: Easy recipes, Seafood

Roasted salmon with lime and coriander recipe

INGREDIENTS

4 x 180g salmon fillet pieces
1 bunch baby pak choy
1 tablespoon vegetable oil
2 tablespoons light soy sauce
rind and juice of 1 lime
2 tablespoons chopped coriander leaves
sea salt and cracked black pepper

METHOD

Preheat oven to 220°C (200°C fan–forced). Line a baking tray with baking paper. Place salmon on tray, skin side down. Season and roast for 10-13 minutes, until cooked to taste.

Meanwhile, cook pak choy in a saucepan of boiling water for 2 minutes, until just wilted. Drain.

Combine remaining ingredients and drizzle over salmon. Serve with pak choy.