4 x 160 g salmon fillets
½ cup sweet chilli sauce
250 g punnet cherry tomatoes, halved
250 g packet bean sprouts, rinsed, trimmed
2 Lebanese cucumbers
- Preheat oven to 210°C (190°C fan-forced). Line a baking tray with baking paper.
- Arrange salmon in a single layer. Drizzle the sweet chilli sauce over the salmon pieces. Bake for 8-10 minutes or until salmon is cooked to your liking.
- Meanwhile, combine the cherry tomatoes, bean sprouts and cucumber. Toss to combine.
- Divide salad and salmon among serving plates. Serve with lime wedges and fresh coriander, if desired.