Sticky Soy Roasted Salmon and Aubergine

In a small bowl, combine 1 tablespoon of the soy sauce, 1 tablespoon of the honey and the garlic. Place the salmon fillets in a ziplock bag and pour the soy marinade on top. Seal and store in the fridge overnight or for several hours to allow the salmon to soak up the flavours. Preheat the oven to 180C/gas mark 4. Cut the aubergine in half lengthways and lightly score each half with a knife in a criss-cross pattern. Place the halves on a sheet of tinfoil on a baking tray. Combine the olive oil and the remaining soy sauce and honey in a small bowl, and pour the mixture on top of the aubergine. Bake in the oven for 25 minutes. Spoon any marinade in the base of the tray on top of the aubergine and sprinkle the spring onion on top, before placing the tray back in the oven for another 10-15 minutes. Place the salmon fillets on a sheet of tinfoil on a baking tray and bake in the oven alongside the aubergine and spring onion. Saute the tenderstem broccoli in the coconut oil and lemon juice in a hot frying pan for 5-8 minutes. Toss in the edamame beans and fry for another 2 minutes. Sprinkle with coriander and season with salt and pepper to taste.