Honey Chilli Salmon Side

Instructions:

1. Prepare the Marinade:
   • In a bowl, mix honey, soy sauce, olive oil, lime juice, chopped chillies, garlic, ginger, and smoked paprika. Whisk until well combined.
2. Marinate the Salmon:
   • Place the salmon side on a large baking tray lined with parchment paper. Season both sides with salt and pepper.
   • Pour the honey chilli marinade over the salmon, ensuring it’s well coated. Cover and refrigerate for at least 30 minutes to allow the flavours to meld.
3. Prepare the Vegetables:
   • Preheat your oven to 200°C (400°F).
   • In a large mixing bowl, toss the quartered onions, squash slices, potato cubes, sliced chillies, and whole small tomatoes with olive oil, salt, and pepper.
   • Spread the vegetables evenly on a separate baking tray lined with parchment paper.
4. Roast the Vegetables:
   • Place the tray with the vegetables in the preheated oven and roast for 25-30 minutes, or until they are tender and slightly caramelised. The small tomatoes should begin to soften and blister.
5. Bake the Salmon:
   • After the vegetables have been roasting for about 10 minutes, place the tray with the marinated salmon in the oven.
   • Bake the salmon for 15-20 minutes, depending on its thickness, until it’s cooked through but still moist. The salmon should flake easily with a fork.
6. Assemble the Dish:
   • Once the vegetables and salmon are done, remove them from the oven.
   • Arrange the roasted vegetables on a large serving platter as a bed.
   • Carefully place the baked salmon side on top of the vegetables.
   • Garnish with fresh lemon slices and chopped parsley.
7. Serve:
   • Serve the honey chilli salmon side with the roasted vegetables, and enjoy!