Your guests are sure to be impressed by this vibrant salmon recipe as an alternative Christmas dinner. Fragrant Asian spices and crisp vegetables complement perfectly cooked salmon. To get ahead, you can prepare the salmon and vegetables in the roasting tin the day before, covering and chilling until you are ready to cook.
Preheat the oven to gas 6, 200°C, fan 180°C. Put the carrot, peppers and spring onions in a large roasting tin. Top with the salmon, skin-side down.
In a blender, whizz the ginger, lemongrass, mirin, soy sauce and sesame oil to a paste. Add the lime zest and juice, then whizz again.
Spread the paste over the salmon flesh, then scatter with the red chilli and fennel seeds. Bake for 25-30 minutes, until the fish is just cooked through and flakes easily.
Arrange the vegetables and salmon on a platter. Garnish with the coriander and lime wedges. Serve warm or cold.
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