Chermoula Salmon & Leafy Garlic Rice

• While the veggies are roasting, finely chop the garlic (or use a garlic press). • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Add the garlic and cook until fragrant, 1-2 minutes. • Add jasmine rice, the water and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Meanwhile, in a medium bowl, combine chermoula spice blend, half the Greek-style yoghurt. • Season with a pinch of salt and pepper, then add salmon and turn to coat. Set aside.

• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat. Add flaked almonds and toast until golden, 2-3 minutes. Transfer to a bowl. • Return the frying pan with a drizzle of olive oil over medium-high heat. • When the oil is hot, add salmon to the pan, skin side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness).

• Meanwhile, zest lemon (see ingredients) to get a pinch, then slice into wedges. • In a small bowl, combine the remaining Greek-style yoghurt, the lemon zest, a pinch of salt and pepper and a drizzle of olive oil. • When the rice is done, stir through baby leaves.