Bring a citrusy flavour to a salmon dish. Create an extra sensation by adding slices of limequats. These small, acidic citrus fruits look lovely combined with the mini courgetties and taste fabulous!
Cut the mini courgettes, limequats and cocktail tomatoes into slices.
Place the salmon fillets skin side down in a greased oven dish. Pat dry then brush them lightly with olive oil. Season with the curry spices and salt. Arrange the slices of limequat, mini courgette and cocktail tomatoes in overlapping layers on top of the salmon. Brush again with olive oil. Bake in the middle of the oven for about 14 minutes until tender but still succulent.
Tip: Serve with rice or quinoa and stir-fried broccoli.
