Baked Salmon with Orange and Dill Sauce

Instructions

1. Pre-heat the oven to 200°C / 400°F / 180°C Fan / Gas Mark 6. Drizzle the oil over a baking tray and pre-heat in the oven.
2. Pop the potatoes into a microwaveable dish and top with 1 tablespoon water. Cook on HIGH in the microwave for 4-5 minutes, until softened around the edges. Drain and transfer to the pre-heated baking tray, toss to coat in the oil and cook in the oven for 20-25 minutes, until tender on the inside and crispy on the outside.
3. Place the salmon fillets onto another baking tray and cook in the oven for 20 minutes, until cooked through but still moist in the middle.
4. Meanwhile make the sauce by heating the butter in a pan on medium-low heat, add the onion and fry gently for 4-5 minutes until softened but not browned. Add the Dill, sugar, and Salt to the onions and stir, then pour in the orange juice, zest and the vinegar, bring to the boil, add the 200 mililitres water, bring to the boil and simmer gently for 5 minutes. Mix the corn flour with the remaining tablespoon of water. Slowly pour into the sauce, stirring continously until incorporated. Bring to the boil and cook 1 minute. Season with black pepper to taste. Meanwhile, place the spinach in a saucepan, top 1 tablespoon water, cover with a lid and steam for 3-4 minutes, until wilted. Remove from the pan and keep warm.
5. Serve the salmon with the potatoes and spinach and a generous helping of the sauce.