Ingredients:

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1kg fresh salmon, skin off and cut into large cubes

1 tin brown lentils, drained

1 packet of cavolo nero, sliced and stalks cut out

2 carrots, peeled and diced

2 red onions, peeled and quartered

1 head of garlic cut in half widthways

1 small bag of new potatoes, cut into quarters and boiled

2 tbsp curry powder

3 tbsp sunflower oil

S&P

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Method:

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• Pre-heat the oven to 180C.

• Prepare all the vegetables and put them on the bottom of a roasting tray. 

• In a bowl, combine the curry powder and oil. Pour most of this onto the vegetables and massage in lightly with your hands. Season with salt and pepper.

• Scatter the salmon over the top of the vegetables and drizzle over the remaining curried oil. Gently mix in with your hands.

• Place the tray in the oven for 25-30 mins but check on the dish after abut 15 mins and give it a gentle stir so that all the vegetables cook evenly and the top layer doesn't burn.

• Check to see if the salmon is cooked. If it's a little pink, you can leave it in the oven for 5 minutes longer.