Seared Salmon & Garlic-Almond Crumb

While the veggies are roasting, finely chop the garlic (see ingredients list), or use a garlic press. Gently bash the roasted almonds in their bag with a rolling pin or the back of a frying pan (or roughly chop the almonds if you prefer).

Heat a medium frying pan over a medium-high heat. Add the almonds and toast, tossing, until fragrant, 2-3 minutes. Transfer to a medium bowl. Return the pan to a medium-high heat with a good drizzle of olive oil. Add the panko breadcrumbs (see ingredients list) and a pinch of salt and pepper. Cook, stirring, until golden, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to the bowl with the almonds.

Return the pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. When the oil is hot, add the salmon to the pan, skin-side down, 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!

Thinly slice the pear. In a medium bowl, combine the vinegar (white wine or red wine), honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper. Add the pear and rocket leaves, then toss to coat.