Baked salmon with coconut broth

1 smashed clove garlic

1/2 thinly sliced small red chile

1 chopped stalk lemongrass (outer layers removed)

1/2 cup vegetable stock

1 cup light coconut milk

2 150g fillets salmon

2 Tbsp extra-virgin olive oil, divided

salt

steamed veg

cooked brown rice

Sliced spring onion, for garnish

Lime, for garnish

In a small pot, bring garlic, chile, lemongrass, stock, and coconut milk to a boil. Reduce heat and simmer until fragrant, about 20 minutes. Strain; discard solids. Keep warm

Heat oven to 190C. Rub salmon with 1 Tbsp olive oil and season with salt. Bake until just cooked through, about 10 minutes.