Double Almond-Crusted Salmon & Roast Potatoes

• Meanwhile, thinly slice cucumber into rounds. Finely chop garlic. • In a small bowl, combine garlic, flaked almonds, panko breadcrumbs (see ingredients), the salt and olive oil (2 tsp for 2 people / 1 tbsp for 4 people). • Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper.

• Place salmon on a second lined oven tray. 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. TIP: It’s OK if some of the almond crust falls off! TIP: Use two oven trays if necessary.