Teriyaki salmon with garlicky broccoli

SERVES 4

● 4 level tsp honey

● 4 level tbsp teriyaki sauce

● 4 skinless and boneless salmon fillets

● 800g long-stem broccoli, halved lengthways then cut into thirds

● Low-calorie cooking spray

● 4 garlic cloves, finely chopped

● Low-calorie cooking spray

● Cooked, dried wholegrain rice, to serve

For the dressing:

● Juice of 1 lime

● 4 tsp Thai fish sauce (nam pla)

● 4 spring onions, finely chopped

● 2cm piece fresh root ginger, peeled and grated

● 4 tbsp finely chopped fresh coriander

● 1 red chilli, thinly sliced and deseeded, if you like

MIX the honey and teriyaki in a small bowl. Add the salmon and turn to coat well. If you have time, cover and chill for 30 minutes. Preheat your air fryer to 180c and line it with baking paper or an air fryer liner. Spread out the broccoli, top with the salmon (you may have to do this in batches depending on the size of your air fryer), spray with low-calorie cooking spray and cook for 6 minutes (parboil the broccoli first if you want it softer).

Scatter over the garlic and cook for a further 5-7 minutes or until the salmon is cooked through and broccoli is lightly charred (you might need a bit longer if your salmon fillets are on the big side — check after 10 minutes and cook in 2-minute blasts until they’re done). While the salmon is cooking, mix together the dressing ingredients in a bowl. Serve the salmon on top of the broccoli and drizzle the dressing over both. Serve straight away with the rice. To oven cook: Cook the salmon on a non-stick baking tray at 200c/fan 180c/gas 6 for 20-25 minutes or until cooked through, adding the broccoli and garlic during the last 10 minutes.