"This rich, smoky salmon is delicious paired with the sweet and earthy carrots. If you like, you could replace the carrots with another sweet root, such as beetroot or parsnip. Equally, you could try this with potatoes or sweet potatoes".
Preheat your oven to 220°C/gas mark 7.
In a small roasting tin, mix together the olive oil, carrots, onions, honey, caraway seeds and mustard; then season.
Roast for 35 minutes, stirring now and then until tender and browning. Remove from the oven and add the salmon to the roasting tin, then roast for a further 5 minutes.
To serve, flake the fish into the roasting tin, discarding the skin, and fold through the chicory.
extracted from One Dish Fish by Lola Milne, Kyle Books, £17.99
