Marinated oven-baked salmon with roasted lemon broccoli on spiced crème fraîche

1 portion (50 gr) Kooray spice ‘n easy organic red Thai curry, 250 gr salmon (2 fillets), 250 gr broccoli, 2 cloves garlic, 150 gr crème fraiche, 2 tbsp roasted peanuts, 1/2 lemon, 2 tbsp oil (e.g. canola oil)

Preheat the oven to 180 degrees (convection) and prepare a tray lined with baking paper/silicone mat. Mix a portion of Kooray spice ‘n easy and 2 tbsp of water in a bowl until a marinade is formed. Place the salmon on the baking tray, brush with half of the marinade and cook in the oven for 15 minutes. Cut garlic into thin slices. In a frying pan, add 2 tbsp of oil and broccoli. Sauté broccoli for 3 minutes on high heat, add garlic slices and sauté for an additional minute. Squeeze half a lemon over the pan and cook for 1 more minute. Mix the second half of the marinade with 150 gr crème fraiche and roughly chop the roasted peanuts. Spoon the spiced crème fraîche onto a plate, arrange the marinaded oven salmon and lemon broccoli on top and sprinkle with roasted peanuts. Try it, love it!