High cholesterol is when there is too much of the fatty substance in your blood. The condition can be caused by various things, such as eating foods high in fat, not exercising enough, being overweight, smoking, and drinking alcohol. According to the NHS, 59% of adults have high cholesterol.

Fortunately, you can lower your cholesterol by getting more exercise and eating healthy. and Heart UK, the cholesterol charity, has plenty of cholesterol-smart recipes that are healthy and absolutely delicious. The charity has shared “a light and vibrant fish dish” recipe for honey-glazed salmon fillets paired with potato wedges and greens.

To prepare the salmon, the first thing you want to work on is the sauce, which consists of three tablespoons of honey, two tablespoons of wholegrain mustard, two tablespoons of reduced-salt soy sauce, and 100ml of water.

Once the sauce ingredients have been combined, put them to the side and start cooking the salmon. Fry four salmon fillets in a nonstick pan using a teaspoon of olive oil. Leave the fish to cook for 15 minutes, with the lid on, turning the salmon over halfway.

Turn the fillets back on their skins, and in the last minute, pour the sauce all over them, adding a stalk of spring onions cut into 5cm chunks and sliced to create long sticks.

If you want to enjoy it with the potato wedges and greens, start by preheating the oven to 190C, cutting the potatoes into wedges, and boiling them until they have softened.

Drain and place the wedges on a baking tray, spraying them with cooking oil or drizzling them with two tablespoons of sunflower oil. Sprinkle with dried or fresh rosemary and paprika before placing them in the oven for 35 minutes.

To prepare the greens, boil 200g of broccoli spears and 80g of frozen peas in one pan for three minutes, and cook two handfuls of spinach leaves with half a teaspoon of olive oil in a separate pan.

Once everything is done, lay down the broccoli spears, spinach, and peas in the centre of the plate. Carefully place the salmon fillets on top of them, pour a bit of the sauce, and decorate around the plate with the potato wedges. Finally, top the salmon with cut fresh onions.