Salmon in Creamy Cajun Sauce

Meanwhile, in a medium bowl, mix together the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Peel and grate the garlic (or use a garlic press).

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

When the potatoes are halfway through cooking, roast the salmon on the middle shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

While the salmon bakes, heat a drizzle of oil in a medium saucepan on medium-high heat.

Add the garlic and Cajun spice mix. Fry until fragrant, 1 min.

Stir in the creme fraiche, vegetable stock paste, honey and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.

Once the sauce has thickened, season with salt and pepper. Add a splash of water if it's a little too thick.

When everything's ready, toss the baby leaves and carrot ribbons through the salad dressing.