Serves 2
• 100g gluten free oats
• 1tbsp nutritional yeast flakes
• 2 tbsp olive oil
• 1 lemon, quartered
• 1 fennel bulb, finely sliced
• 1 red onion, sliced
• 12 cherry tomatoes
• 1/2 jar artichokes
• 2 salmon fillets, skin on, boneless
• 2 garlic cloves, crushed
• handful of black pitted olives
• salt and pepper

1. Preheat the oven to 180°C fan/200°C/400°F/gas mark 6 and line a baking tray with baking paper.
2. Place the oats in a bowl. Add 1tbsp oil and the nutritional yeast flakes and stir well.
3. Season the salmon with salt and pepper and a squeeze of lemon juice.
4. Place the fennel, onion, tomatoes and jarred artichokes in a mixing bowl, season well and coat with the remaining olive oil. Spread out over a medium baking tray and cook for 15 minutes.
5. Remove the tray from the oven, stir in the garlic and olives, add the salmon and cover the salmon and vegetables with the oats. Return to the oven and cook for a further 15–20 minutes until the salmon is cooked through. Serve with steamed broccoli.