Salmon Almondine, Baby Broccoli & Beans

• Add potato to boiling water and cook, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return saucepan to medium-high heat, add the butter and half the garlic and cook, stirring, until fragrant, 1 minute. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.

TIP: Add a splash of water if the potato looks dry!

• While the potatoes are cooking, heat a medium frying pan over medium-high heat. Add flaked almonds and toast, stirring, until fragrant, 2-3 minutes. Transfer to a medium bowl. • Return the pan to medium-high heat with a good drizzle of olive oil. Add panko breadcrumbs (see ingredients) and a pinch of salt and pepper. Cook, stirring, until golden, 2-3 minutes. Add remaining garlic and cook until fragrant, 1 minute. Transfer to the bowl with flaked almonds and stir through dill.

• Return the pan to medium-high heat with a drizzle of olive oil. Pat the salmon dry with a paper towel and season both sides with a pinch of salt and pepper. • When the oil is hot, add salmon to the pan, skin side down first, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate to rest.

TIP: Patting the skin dry helps it crisp up in the pan!

• Return the frying pan to medium-high heat with a drizzle of olive oil. • Add green beans and baby broccoli and cook until tender, 5-6 minutes. • Season with salt and pepper and remove from the heat.