This protein-packed dish scores plenty of points in the nutrition department, but it's also extra tasty. Dill and salmon are besties for life, so you know they're going to get along, but when you throw a toasty almond garlic crumb in the mix? Well, then you've really got a party in your mouth. Time to get cooking!
roasted almonds(ContainsTree Nuts)
baby spinach leaves
dill & parsley mayonnaise(ContainsEggMay be presentTree Nuts)
Bring a medium saucepan of salted water to the boil. Cut the potato (unpeeled) into 2cm chunks. Finely chop the dill. Finely chop the parsley. Thinly slice the zucchini into half-moons. Finely chop the garlic (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).
Add the potato to the boiling water. Cook for 12-15 minutes, or until easily pierced with a knife. Drain and return to the saucepan with the dill and butter and season with a pinch of salt and pepper. Gently crush with a potato masher or a fork and cover with a lid to keep warm.
While the potatoes are cooking, heat a medium frying pan over a medium-high heat. Add the almonds and toast, stirring, for 2-3 minutes or until fragrant. 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, for 2-3 minutes or until golden. Add the garlic and parsley and cook for 1 minute or until fragrant. 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. TIP: Patting the skin dry helps it crisp up in the pan! When the oil is 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. Transfer to a plate to rest.
Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the zucchini and cook, stirring, for 2-3 minutes or until tender. Add the baby spinach leaves and stir through until just wilted. Season with salt and pepper and remove from the heat.
Divide the crushed dill potatoes between plates. Serve with the zucchini and spinach and the salmon. Sprinkle over the almond crumb and serve with the dill & parsley mayonnaise on the side.