Roast salmon in coconut cream with dill

 This works well for grilling, but you can do it in the oven as well.

Prepare large sheets of thick aluminium foil, brush with oil, and place the salmon fillet on top.

Whisk together coconut cream (or coconut milk, but I find it gets too liquid), strong Dijon mustard, a splash of vinegar and chopped dill. Pour over the fillets and top with halved cherry tomatoes. Close the foil packets tightly and put on the grill for app. 20 minutes, or in the oven at 220 C.

You can serve the left over liquid as sauce on the side, or make a second foil packet with trimmed and halved green beans that you also cook in the coconut/dill cream.