Step #1

Preheat the oven to 200C/180C fan. Fill a saucepan with water and place it over a medium heat. When the water is boiling add a generous pinch of salt along with the potatoes and cook for 7-8 minutes, or until a cutlery knife pierces them easily. Add in the broccoli for the last minute of cooking.

Step #2

Drain the potatoes and broccoli and tip the potatoes into a medium roasting tray, reserving the broccoli to add later. Drizzle over a glug of olive oil, season with salt and place in the oven to bake for 8-10 minutes.

Step #3

Tip a jar of Bay’s Kitchen Thai Red Curry Stir-In Sauce all over the potatoes, tossing to combine. Nestle the carrot ribbons and broccoli around the potatoes and top with the salmon fillets, skin side up. Slice 1 lime into rounds, place them over the salmon and finish everything with a final drizzle of oil and sprinkle of salt.

Step #4

Bake for 10-12 minutes or until the fish is flaky and cooked through.

Step #5

Zest the remaining lime into the yogurt along with a squeeze of juice and a drizzle of extra-virgin olive oil. Season well and serve drizzled over the salmon.