Almond Crusted Salmon & Rosemary Potatoes

While the potatoes are roasting, finely chop the garlic (or use a garlic press). Using a rolling pin or the base of a saucepan, crush the roasted almonds in their packet (or finely chop if you prefer!). In a small bowl, combine the garlic, almonds, panko breadcrumbs (see ingredients list), the salt, remaining rosemary and olive oil (2 tsp for 2 people / 1 tbs for 4 people).

Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. Place on a second oven tray lined with baking paper. Spoon the almond-panko mixture over the top of the salmon and gently press down so the crust sticks. In the last 8-12 minutes of the potato cooking time, bake the salmon until it is just cooked through and the crust is slightly golden. DTIP: It’s OK if some of the almond crust falls off!

While the salmon is baking, combine the balsamic vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a medium bowl. Season with a pinch of salt and pepper and mix well.

Thinly slice the cucumber into half-moons. Add the cucumber and rocket leaves to the bowl with the salad dressing and toss to coat. TIP: Dress the salad just before serving to keep the leaves crisp.