Seared Salmon & Leek-Lemon Sauce

• Meanwhile, zest lemon to get a pinch, then slice into wedges. Finely chop garlic. Thinly slice leek. Thinly slice courgette into half-moons. Roughly chop cavolo nero kale. Roughly chop roasted hazelnuts. • In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook hazelnuts, panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Transfer to a medium bowl, season with salt and pepper, then stir through lemon zest. Set aside.

• Return the frying pan to medium heat with a drizzle of olive oil. Cook leek until tender, 4-5 minutes. • Add garlic and a squeeze of lemon juice and cook, stirring, until fragrant, 1 minute. • Add the water and vegetable stock powder (see ingredients) and stir to combine. • Add the butter (for the sauce) and stir through until melted and well combined, 1-2 minutes. Season with pepper, then transfer to a bowl.

• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook courgette, tossing, until just tender, 3-4 minutes. • Add kale and cook until wilted, 2-3 minutes. Season, then transfer to a plate.

• Pat salmon dry with paper towel and season both sides. Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down, for 4 minutes. • Turn salmon, then spoon leek and lemon sauce around the salmon. Cook until just cooked through, 2-3 minutes.

TIP: Spooning the sauce around the salmon helps to keep the skin crisp!