Sicilian-Style Salmon & Herby Caper Sauce

While the veggies are roasting, finely chop the garlic. Roughly chop the dill, capers and tomato. Zest the lemon to get a good pinch, then slice into wedges. Pick the basil leaves. Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

Cut or tear the ciabatta into bite-sized chunks. Place the croutons on a second lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then bake until golden, 5-7 minutes.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate and cover to keep warm. Return the frying pan to a medium heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Add the capers, lemon zest, a good squeeze of lemon juice and the butter. Simmer until slightly thickened, 1-2 minutes. Remove from the heat, then add the dill and season.

TIP: Patting the skin dry helps it crisp up in the pan!

In a large bowl, combine the tomato, croutons, a pinch of salt and a drizzle of balsamic vinegar and olive oil. Crumble in the goat cheese (see ingredients) and tear over the basil.