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

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

• Preheat the oven to 180 °C (convection) and line a baking sheet with baking paper.
• Mix one portion of Kooray spice 'n easy with 2 tbsp of water to make a marinade.
• Place the salmon on the sheet, brush with half of the marinade and bake in the oven for 15 minutes.
• Thinly slice the garlic. Sear the broccoli with 2 tbsp of oil in a pan over high heat for 3 minutes on all sides. Add the garlic and fry for 1 more 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. Finely chop the peanuts.
• Spread the spiced crème fraîche on a plate, arrange the salmon and lemon broccoli on top and sprinkle with peanuts.

Try it, love it!