Crispy Skinned Salmon

In a medium saucepan, heat the butter and a dash of olive oil over a medium-high heat. TIP: Omit the butter for the low calorie option. Add the spring onion and zucchini and cook for 2-3 minutes, or until almost tender. Add the garlic and lemon zest and cook for 1 minute, or until fragrant. Add the risoni, water (see ingredients list) and crumble in the vegetable stock cube then bring to the boil. Cook for 7-8 minutes, or until 'al dente'. Drain any remaining water and return to the saucepan.

While the risoni is cookng, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Pat the salmon dry with paper towel and season with a pinch of salt and pepper. TIP: Patting the skin dry helps the skin crisp up in the pan. Once hot, add the salmon to the pan, skin-side down, and cook for 2-4 minutes on each side (depending on thickness), or until just cooked through.

Add the parsley, baby spinach leaves and a drizzle of olive oil to the risoni, season with a pinch of salt and pepper and mix well. TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again. Set aside.

In a small bowl, combine the Greek yoghurt, dill and a squeeze of lemon juice. Season to taste with salt and pepper and mix well. TIP: Feel free to add more or less lemon juice, according to your taste. Slice the remaining lemon into wedges.