Hot-smoked salmon with honeyed caraway carrots and bitter leaves

• 2 tablespoons olive oil
• 4 large carrots, cut into chunks
• 2 red onions, cut into slender wedges
• 2 teaspoons runny honey
• 1 teaspoon caraway seeds
• 2 teaspoons wholegrain mustard
• 2 hot-smoked salmon fillets (about 100g each)
• 2 heads of chicory, leaves separated and any large ones torn
• sea salt and freshly ground black pepper

Serves: 2   Difficulty: Easy   Time to cook: 60 minutes mins

Method

"This rich, smoky salmon is delicious paired with the sweet and earthy carrots. If you like, you could replace the carrots with another sweet root, such as beetroot or parsnip. Equally, you could try this with potatoes or sweet potatoes".

Preheat your oven to 220°C/gas mark 7.

In a small roasting tin, mix together the olive oil, carrots, onions, honey, caraway seeds and mustard; then season.

Roast for 35 minutes, stirring now and then until tender and browning. Remove from the oven and add the salmon to the roasting tin, then roast for a further 5 minutes.

To serve, flake the fish into the roasting tin, discarding the skin, and fold through the chicory.

extracted from One Dish Fish by Lola Milne, Kyle Books, £17.99