Roasted Salmon in Creamy Korma Sauce

In the meantime, peel and grate the garlic (or use a garlic press).

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

When the potatoes have 15 mins remaining, add the sliced pepper to the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Return to the oven for the remaining roasting time until the pepper is soft and slightly charred, 14-16 mins.

Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.

Roast the salmon on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil. 

Add the garlic and korma curry paste and cook until fragrant, 1-2 mins.

Add the creme fraiche, salt and water (see pantry for amounts). Stir to combine and simmer until thickened slightly, 2-3 mins.

Stir through the mango chutney. Taste and season with salt and pepper if needed.

When there are 2 mins left of potato roasting time, remove the potatoes and peppers from the oven.

Add the peas to the baking tray. Toss together and return to the oven for the remaining time.

Just before you're ready to serve, return the pan to the heat and stir the butter (see pantry for amount) through the sauce until melted.