Celebrate the distinctive sweet, earthy flavour of savoy cabbage in this light lunchtime salad. Cooking the salmon in a foil parcel with chilli and lime seals in all the flavours – be generous with the coconut dressing too!
- Preheat the oven to gas 4, 180°C, fan 160°C. Put a large square of foil on a baking tray and put the salmon fillets on top. Scatter over the chilli and pour over the lime juice. Fold the edges of the foil to make a sealed parcel. Bake for 20 mins, adding the peanuts to the tray for the last 5 mins.
- Meanwhile, mix the cabbage, cucumber, coriander and spinach in a large bowl. Whisk the dressing ingredients together.
- Roughly chop the toasted peanuts then add three-quarters of the nuts to the dressing and pour over the salad. Toss together. Divide between plates, flake the salmon on top and finish with the chilli juices from the foil parcel and the remaining peanuts.
Easy swap: Swap the salmon for chicken breast, allowing an extra 5 mins cooking time.
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