We have the Itsu cookbook and I love it, because it’s full of fresh and healthy recipes. 

This is really easy to prepare and would also make a good lunch or picnic dish. 

The original recipe called for sugarsnap peas and green beans, but I had broccoli and asparagus that needed to be used and these worked perfectly!

• 2 skinned salmon fillets (about 100g each)
• Large handful of green beans (or other green veg (I used broccoli))
• Large handful of sugarsnap peas or mangetout (or other green veg (I used asparagus))
• Small handful of edamame (soya beans)
• 2 handfuls of salad leaves (plus grated carrot or chopped radishes for extra crunch (optional))
• Flatbreads or pitta breads (to serve (optional))
• 2 tsp sesame and pumpkin seeds (preferably toasted)

MARINADE

• 2 tbsp miso paste
• 1 tsp water
• 1 tsp soy sauce

HERB DRESSING

• Large bunch of coriander
• 1 tbsp soft/silken tofu
• 2 lime leaves
• 1 tsp grated fresh root ginger
• 1 tbsp brown sugar or sugar alternative
• 1 tsp rice vinegar
• 1 tsp fish sauce
• 1 tsp lime juice
• 1 tbsp sesame oil

1. Preheat the oven to 200°C/fan 180°C/gas mark 6.
2. Meanwhile, make the marinade by combining all the ingredients for it in a bowl.
3. Place two A4 pieces of foil on a work surface and lay a salmon fillet on each. Cover both sides of the salmon with the marinade and wrap loosely in the foil. Place in a roasting tin and bake for 8–10 minutes (a tail fillet will take less time than a thicker fillet).
4. Steam or boil the green vegetables and edamame beans for three minutes.
5. Make the dressing by putting all the ingredients into a blender and whizzing to make a smooth sauce.
6. Dress the salad leaves, plus the carrot or radishes (if using), with three teaspoons of the herb dressing (saving any leftovers in a jam jar).
7. Arrange the salad, vegetables and salmon on two flatbreads or pitta breads, sprinkle with the toasted seeds and then roll up. Alternatively, divide the salad between two plates, top with the vegetables, place the salmon alongside and sprinkle with the toasted seeds to finish.