Seared Salmon & Almond-Caper Sauce

Meanwhile, halve baby broccoli lengthways. Finely chop parsley and garlic. Finely chop brown onion (see ingredients). Drain capers. Roughly chop roasted almonds.

Heat a large frying pan over medium high heat. Cook baby broccoli with a splash of water, tossing, until tender, 4-5 minutes. Season with salt and pepper, then transfer to a plate. Cover to keep warm.

Return the frying pan to medium-high heat with a drizzle of olive oil. Pat Akaroa salmon dry with paper towel and season both sides with salt and pepper. When oil is hot, cook salmon, skin-side down, until cooked through, 2-4 minutes each side (depending on size). Transfer to a plate. TIP: Patting the skin dry helps it crisp up in the pan!

Return the frying pan to medium heat. Cook garlic, onion and the butter, stirring, until softened 2-3 minutes. Remove pan from the heat, then add parsley, capers and almonds. Add a drizzle of olive oil and stir to combine. Season to taste. TIP: Add as little or as many capers as you like depending on your taste!