You're going to love this one – the aroma of the herby caper sauce against the succulent salmon is mind-blowingly good. With roasted veggies, plus creamy goat cheese and crispy croutons in the Panzanella salad, we reckon it's destined for greatness!
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capers(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk)
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
ciabatta(ContainsGluten, SoyMay be presentPeanuts, Sesame, Milk, Egg, Tree Nuts, Sulphites)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-size chunks. Cut the red onion into wedges. Place the potato and onion on a lined oven tray. Add the Italian herbs, a drizzle of olive oil, a pinch of salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
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.
Divide the Sicilian-style salmon, Panzanella salad and roasted potatoes between plates. Spoon the herby caper sauce over the salmon and garnish with the toasted almonds. Serve with any remaining lemon wedges.