Using clean hands, rub the curry paste over the salmon, covering all sides evenly. Cover and chill for at least 20 minutes to marinate.
Preheat the oven grill to high.
Combine the cauliflower, carrots and stock in a large, deep flameproof frying pan over medium–high heat. Bring to the boil and cook, stirring occasionally, for 5 minutes. Add the broccolini and cook for a further 3 minutes or until all the vegetables are tender.
Rest the salmon on top of the vegetables and lightly spray with olive oil. Cook under the grill for 10 minutes or until the salmon is just cooked and golden. Remove the pan from the grill and sprinkle over the mint and coriander. Take the pan to the table and serve with lime wedges.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||28.8 g|
|- Saturated fat||5.9 g|
|Total carbohydrates||7 g|
|- Total sugars||4.4 g|