Recipes: Nadiya Hussain’s heart-healthy salmon -with a salsa verde kick!

Serves 6-8

Serve this showstopping dish with onion wedges cooked gently in a medley of simple flavoursome miso and ghee, and the crispy salmon skin crumbled on top. Nothing wasted, everything used, and stunning to look at and eat.

For the onions:

* 6 onions, peeled and halved, intact at the root

* 2 tbsp ghee, melted

* 3 tbsp miso paste

* ½ tsp salt

For the crispy skin:

* 1.5kg side of salmon, scaled and pin-boned (ask your fishmonger to separate the flesh and skin for you)

* 2 tbsp cornflour

* 1 tbsp paprika

* ½ tsp salt

For the salsa verde:

* 100g ghee (no need to melt it as it will be whizzed in the food processor)

* 2 tbsp balsamic vinegar

* 95g tin of sardines, in oil

* 40g capers

* 3 cloves of garlic

* ½ tsp salt

* 2 x 30g packs of fresh parsley

* 100g panko breadcrumbs

Nadiya’s Fast Flavours (Penguin Michael Joseph, £22) is out now.

Photograph: Chris Terry