INGREDIENTS

• 4 125g salmon fillets

• 500g broccoli

• 2 garlic cloves

• 40g slivered almonds

• 2 zucchini

• 40g dried raisins

• 80ml ollive oil

• 1 tsp dijon mustard

• 3 tsp red wine vinegar

• sea salt and pepper

METHOD

1. Prepare vegetables - Read through the recipe. Cut the broccoli head/s into small florets. Trim and thinly slice the broccoli stems. Quarter the zucchini lengthwise and cut into 3cm-thick chunks. Crush or finely chop the garlic.

2. Prepare almonds - Toast the almonds in a cold medium frypan for 3- 4 minutes until evenly golden. Remove from the pan, reserving the pan.

3. Prepare dressing - Heat 60ml (¼ cup) olive oil in a small saucepan over medium heat. Cook the garlic for 30 secs or until fragrant, immediately stir in the raisins, 1 tsp dijon mustard and 3 tsp red wine vinegar. Remove from the heat and season with salt and pepper.

4. Cook salmon - Heat the reserved pan over high heat. Drizzle or rub the salmon with 1 tbs olive oil and season with salt and pepper. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook for a further 2-3 mins until just cooked or cooked to your liking.

5. Cook vegetables - Meanwhile, fill a medium saucepan one-quarter full of salted water and bring to the boil. Add the broccoli to the pan of boiling water and cook, covered, for 2 mins. Add the zucchini and cook, covered, for a further 1-2 mins until the zucchini is just tender, then drain.

6. Get ready to serve - Add almonds to the dressing and toss to combine. Divide the salmon and greens among plates. Spoon over the dressing to serve.