Salmon with Sriracha and Lime Carrots and Avocado Cream

Light, fresh, healthy, delicious... what more do you want?! This is a quick and easy meal that's perfect for lunch or dinner.

The avocado cream is a revelation - it tastes like pure indulgence but it's simply blitzed avocado and yoghurt with a hint of oregano and plenty of seasoning. You can make it even lighter by using fat-free yoghurt, if you like.

Salmon with Sriracha and Lime Carrots and Avocado Cream
Serves 2

oil
2 salmon fillet

For the sriracha and lime carrots:
2 tbsp sriracha
1 lime, juiced
2 carrots, peeled and cut into matchsticks
2 spring onions, sliced
1 tbsp honey

For the avocado cream:
2 tbsp yoghurt
¼ avocado, peeled, stoned and chopped
1 tsp dried oregano

Mix the sriracha and lime juice together in a medium-sized bowl. Add the carrot and spring onions with a good pinch of salt and pepper and toss to coat.

Blitz all the cream ingredients in a small blender with a good pinch of salt and pepper. Add 1 tbsp water if it doesn’t blend to smooth, and whizz again.

Pre-heat the grill to high. Brush the salmon all over with a little oil and season with salt and pepper. Cook under the hot grill, skin side up, for around 4 minutes until just cooked.

Meanwhile, heat a little oil in a frying pan over a high heat then add the carrot mixture. Stir fry for a few minutes then drizzle over the honey. Cook for a further couple of minutes until the carrot is just cooked.

Divide the carrot mix between plates, and top with the salmon and avocado cream.