Crazy Carrot Baked Salmon

Serves 2

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• 2 x 200g Chunky Salmon Fillets, Skin on, Scaled and Bones removed                    

• 2 heaped Tbsp of Crazy Carrot and Ginger Chutney

• 1 packet of baby corn and mange tout

• Olive Oil to drizzle

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1. Preheat the oven to 200°C/ 400°F/Gas 6

2. Take about 1meter of kitchen foil and fold it in half to give two layers

3. Lay the vegetables in the middle of the foil.

4. Lay the salmon over the vegetables skin side down

5. Cover each fillet with the .

6. Lightly drizzle each Salmon Fillet with Olive Oil

7. Bring up each of the tin foil sides to make a parcel, scrunching the edges closed.

8. Place on a baking sheet and oven bake for 20mins

9. Check the fish is cooked the leave to stand for 1 minute before carefully unwrapping.

10. Lovely served with buttered new potatoes or rice

Isabella’s Crazy Carrot and Ginger Chutney is an ideal accompaniment for Cheddar Cheese, Chicken or Ham. Great served with a baked potato or to spice up   your favourite sandwich.