Serves: 1

  • 3 tbsp reduced salt soy sauce
  • 1 tbsp orange juice (or squash if that’s all you have in!)
  • 1 garlic clove, crushed
  • 1 tbsp honey (sugar also works well)
  • 1 tsp chili flakes (you can also use chilli puree or fresh chili)
  • 1cm piece of fresh ginger, grated
  • 1/2 tsp. lime or lemon zest
  • A pinch of black pepper
  • 1 salmon fillet
  • 1 sweet potato
  • 1/2 tsp. all purpose seasoning
  • 1/2 courgette, sliced
  • 3 medium sized mushrooms, sliced
  • 1/2 red pepper, sliced
  • 1 tsp. olive oil


  • Preheat the oven to 180°C
  • Mix all the marinade ingredients in a shallow bowl or plastic tub.
  • Add the salmon and coat with 3/4 of the marinade, then leave to marinate in the fridge for 20 mins.
  • Meanwhile, wash the sweet potato and prick it numerous times with a fork.
  • Microwave the sweet potato on full power for 3 mins. until slightly softened, then cut into cubes.
  • Mix the sweet potato cubes with the olive oil and all purpose seasoning until they are completely covered.
  • Place on a baking tray and bake for around 15 mins until soft on the inside.
  • Place salmon on silver foil and and re-coat with the remaining marinade (leave a little marinade to add to the vegetables).
  • Grill using a medium heat for 15 minutes or until it just flakes away.
  • Once the salmon is almost cooked, stir fry the vegetables with olive oil for 5mins. before adding the remaining marinade and stir until it caramelises.
  • Serve with sweet chilli sauce.