The reason I named this recipe after those workouts is because it can be cooked in the time it takes to do all of the above activities - 45 minutes.
It's healthy and filling and so easy I cant even tell you...basically, the most challenging part of the whole recipe is wrapping up the salmon to cook it in an "en papillote" style
What you'll need:
2 salmon fillets
8 asparagus spears with the ends chopped off
8 cherry tomatoes
10 new potatoes, cut in half
Olive/rapeseed oil - enough to drizzle over the potatoes and the salmon
4 tsp chilli flakes
2 tsp ginger puree
2 tbsp sweet chilli sauce
Salt and pepper to season
2 tbsp hot paprika
(You can adjust the chilli flakes and the sweet chilli sauce to whatever level of spice you like)
How to make it:
Pre-heat the oven to 180. Add the potatoes to a roasting tin and drizzle with some of the oil. Season with the paprika and some salt and pepper. Pop them in the oven for 20 minutes.
Lay a sheet of tin foil down and cover this with a piece of greaseproof paper on top of this. Place one salmon in the middle of the greaseproof paper and drizzle with a little oil. Season the salmon with salt, pepper and half the chilli flakes, ginger puree, and sweet chilli sauce. Arrange the asparagus and tomatoes around the salmon fillet. Wrap the salmon up like a parcel; if you take the two ends of the tin foil and bring the long sides of the foil together you can easily wrap the fish up into little canoe shaped parcels (I think the below picture will probably be easier to follow than my convoluted instructions!). Repeat with the other salmon fillet.
Pop the salmon in the same tin as the potatoes and cook for 25 minutes.
Serve with sugarsnap peas, broccoli and the roasted potatoes.