Indian Curry Baked Salmon

Put 10g butter in a bowl to soften. Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Quarter the unpeeled potatoes. Thinly slice the onion. Put the potato and onion on a lined tray. Drizzle with 2 tsp olive oil and season with salt and pepper. Roast for 25 mins or until the potato is golden and tender and the onion is caramelised.

Meanwhile, crush or finely chop 1 garlic clove. Add the garlic and curry paste to the butter, season with salt and pepper and stir to combine.

Put the salmon, skin-side down, on the remaining lined tray. Spread the curry butter over the top of the salmon. Roast for 5 mins or until just cooked or cooked to your liking.

While the salmon is roasting, pick the coriander leaves, discarding the stems. Thinly slice the cucumber (see Make it yours). Combine 1 tbs mayonnaise and 1½ tsp white vinegar in a large bowl and season with salt and pepper. Add the cucumber and toss to coat.

Divide the salmon, roasted veggies and cucumber among plates and drizzle the salmon with any tray juices. Scatter over the coriander and enjoy!

We've sliced the cucumber and tossed it in mayonnaise for a twist on the classic raita. Feel free to coarsely grate the cucumber and stir it through plain yoghurt instead.