This protein packed dish scores plenty of points in the nutrition department, but it's also tasty as. 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. Save this speedy supper for a night you want a pick-me-up, fast.
baby spinach leaves
dill & parsley mayonnaise
(ContainsEgg,Royal Jelly, Bee Pollen, Propolis,Traces of Nuts,May contain traces of allergens)
Bring a medium saucepan of salted water to the boil. Cut the potato (unpeeled) into 2 cm chunks. TIP: Cut the potatoes to the correct size so they cook in the allocated time. Finely chop the dill. Finely chop the parsley. Cut the zucchini into 0.5 cm half-moons. Peel and crush the garlic. Gently bash the roasted almonds in their bag with a rolling pin or the back of a frying pan (or roughly chop the almonds).
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 potato is cooking, heat a medium frying pan over a medium-high heat. Add the almonds and cook, stirring, for 2-3 minutes or until golden and toasted. 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) to the pan and season with salt and pepper. Cook, stirring, for 2-3 minutes or until golden brown. Add the garlic and parsley and cook for 1 minute or until fragrant. Add to the almonds.
In the same frying pan, heat a drizzle of olive oil over a medium-high heat. Season both sides of the salmon with a pinch of salt and pepper. 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. Transfer to a plate and cover with foil to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil (no need to wipe out the pan!). Add the zucchini to the pan 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. Spoon over the zucchini and spinach and top with the salmon. Sprinkle over the almond crumb and serve with the dill & parsley mayonnaise