Salmon Fillets with Vegetable Ribbons

Cooking time: 15 - 25 minutes
Serves: 4

• 4 salmon fillets (remove skin if preferred)
• 1 carrot, peeled and trimmed
• 1 courgette wiped and trimmed
• 1 small leek, trimmed and thinly shredded
• freshly ground black pepper
• finely grated zest and juice of 1 small orange

METHOD:

Preheat the oven to 400F/200C/Gas mark 6.

Rinse the fish and pat dry with absorbent kitchen paper.

Arrange the fillets onto your Cookrite plate.

Using a vegetable peeler, peel 'ribbons' from the carrot and courgette and place in a mixing bowl with the leek, black pepper and orange zest and juice. Toss thoroughly.

Pile the vegetables on top of the salmon fillets and cook for 15 to 25 minutes.

Serve with garlic and thyme roasties.