For the salmon:
2 salmon fillets, 7oz each
1 or 2 tbsp olive oil
Salt and pepper
For the Rhubarb:
1/3lb fresh rhubarb
2tsps sugar
Splash of white wine (optional)
Juice of 1/4 lemon
Line a shallow baking tray with tin foil and coat with a small amount of olive oil. Brush fish with olive oil and season with salt and pepper. Bake at 400F for 10 mins. If you prefer blackened salmon, simply sprinkle a fish seasoning, such as Potlatch, over the flesh and sauté in a pan with heated olive oil for about 4 mins each side - use a high heat to get a good sear.
Meanwhile, mix all rhubarb ingredients in a small saucepan and stew while salmon is cooking.
Serve salmon with rhubarb sauce and roasted vegetables.
Serves 2