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

1 portion (45 gr or 3 tbsp) Kooray spice 'n easy organic red Thai curry, 250 gr salmon (2 fillets), 250 gr broccoli, 2 cloves garlic, 150 gr crème fraîche, 2 tbsp roasted peanuts, 1/2 lemon, 2 tbsp oil (e.g. canola oil)

Preheat the oven to 180 °C (convection) and prepare a baking sheet with baking paper/silicone mat. Mix one portion of Kooray spice 'n easy with 2 tbsp of water in a bowl to make a marinade. Place the salmon on the baking sheet, brush with half of the marinade and bake in the oven for 15 minutes. Cut the garlic into thin slices. Add 2 tbsp of oil and the broccoli to a pan and sear on all sides over high heat for 3 minutes. Add the garlic slices and sauté for 1 minute. Squeeze half a lemon over the pan and cook for 1 more minute. Mix the second half of the marinade with 150 g of crème fraîche and finely chop the roasted peanuts. Spread the spiced crème fraîche on a plate with a spoon, arrange the marinated salmon and lemon broccoli on top and top with roasted peanuts. Try it, love it!