Preheat the oven to 225°C. Rinse and cut broccoli to florets. Cut bell pepper to chunks. Halve zucchinis lengthwise and slice. Coat generously with olive oil and transfer to an oven casserole or to an oven tin lined with baking paper. Roast for about 20 minutes.
2 Make dressing
Carefully wash and dry limes. Grate the zest with fine blade. Juice limes. Add 0,5/0,75/1 tsp of grated lime zest and 1/1,5/2 Tbsp of lime juice to the mayonnaise. Mix well and set aside.
3 Add and roast
Grate Parmesan. Chop almonds roughly. Take the roasted vegetable tin from the oven. Add grated Parmesan, chopped almonds, honey, salt and pepper. Mix well. Continue roasting for 5 minutes.
4 Fry salmon
Meanwhile, cut salmon fillet to butterflies. Heat oil in a pan and fry the salmon butterflies for about 3-4 minutes per side until cooked through but juicy. Season with salt and pepper. Serve with oven honey greens and lime mayonnaise.
Tips for fussy eaters
Add a few potatoes to the roasting dish.
Make the lime mayonnaise beforehand so that the lime flavour has time to intensify.
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