Step 1

Preheat oven to 180 C.

Step 2

Make dressing by combining the juice of the lime with maple syrup, fish sauce and olive oil. Taste test the dressing and add a little extra maple syrup and/or fish sauce to balance out the tangy lime juice if needed.

Step 3

Place salmon fillet on a large sheet of baking paper or foil. Spoon over 1-2 tablespoons of the dressing. Season with a little salt and pepper. Close up the salmon in the baking paper/foil so that it forms a sealed pouch (en papillote) and bake the salmon for approximately 15 minutes or until cooked through (cooking time will vary depending on shape/thickness of the salmon). Allow to cool; pop it in the fridge to cool quickly.

Step 4

Prep the remaining salad ingredients. Finely slice the cucumber and capsicum. Peel and dice the papaya into small cubes.

Step 5

Once the salmon has cooled to room temperature, create the salad. Mix together the salad leaves, cucumber and capsicum. Arrange on serving plates. Flake over the salmon fillet and then top with papaya, mint, crushed peanuts and chilli flakes. Spoon over the dressing. Garnish with lime wedges. Serve immediately.