Mediterranean baked salmon

In a shallow bowl, make the marinade by mixing together the honey (2 tsp), 1 tbsp vegetable oil (1 tbsp), sea salt and black pepper. Add the defrosted salmon (4) to the bowl and cover with the marinade. Pop into the fridge whilst you make the sauce.

Preheat the oven to 200°C/ fan oven 180°C/gas 6. In an ovenproof frying pan, heat the remaining vegetable oil (1 tbsp) and olive oil (2 tbsp) and roast the cumin seeds (1 tsp) for 40-50 seconds until fragrant. Stir in the onion (1) and cook over a low heat for 5-6 minutes, stirring occasionally until translucent and soft. Stir in a pinch of salt, garlic paste (5 tsp) and tomato purée (1 tbsp) and cook, stirring for 2 minutes.   Add the chopped tomatoes (1 tin), cherry tomatoes (1 tin), red pepper paste (1 tbsp) and 120ml cold water. Bring to the boil and simmer uncovered for 5 minutes.

Add the caster sugar (1 tsp), paprika (1/2 tsp), ground allspice (1/2 tsp), ground cumin (1/2 tsp), ground coriander (1/2 tsp), ground nutmeg (1/2 tsp) and chilli flakes (1 pinch) and stir in well. Simmer for a further 10 minutes until all the ingredients melt into each other.

Take the saucepan off the heat and scatter over the green olives (75 g). Carefully lay the marinated salmon fillets over the top of the sauce. Roast 12-15 minutes until the salmon is cooked through.

Arrange the salmon fillets and sauce over cooked basmati rice (as needed). Garnish with nigella seeds (as needed), fresh coriander (1 handful) and lemon wedges (1).