Seared Salmon & Leek-Caper Sauce

While the potato is cooking, roughly chop the dill. Zest the lemon (see ingredients list) to get a good pinch, then slice into wedges. Finely chop the garlic (or use a garlic press). Thinly slice the leek. Slice the broccolini in half lengthways. In a medium frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients list) and cook, stirring, until golden brown, 3 minutes. Transfer to a medium bowl, season with a pinch of salt and pepper and stir through the dill and lemon zest. Set aside.

Return the frying pan to a medium heat with a drizzle of olive oil. Add the leek and cook until tender, 4-5 minutes. Add the garlic and capers and cook, stirring, until fragrant, 1 minute. Add the water and vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) and stir to combine. Add the butter (for the sauce) and stir through until melted and well combined, 1-2 minutes. Season to taste with pepper, then transfer to a bowl and set aside.

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the broccolini and a dash of water and cook, tossing, until tender, 4-5 minutes. Add the baby spinach leaves and cook, stirring, until wilted, 1 minute. Add a squeeze of lemon juice, season with salt and pepper and toss to coat. Transfer to a plate and cover to keep warm.

Season both sides of the salmon with a good pinch of salt and pepper. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the salmon, skin-side down, and cook for 4 minutes. Turn the salmon and spoon the leek-caper sauce around the salmon. Cook until the salmon is just cooked through, 3-4 minutes (depending on thickness).

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