Spiced Salmon & Creamy Herb Sauce

While the potato is cooking, finely chop the garlic. Thinly slice the carrot into sticks. Trim the baby broccoli and the green beans. Finely chop the chives and dill. Zest the lemon to get a pinch, then cut into wedges. Roughly chop the roasted almonds. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the salmon and turn to coat. Set aside.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot, baby broccoli and green beans until tender, 4-5 minutes. Add the garlic, lemon zest and a squeeze of lemon juice and cook until fragrant, 1 minute. Season and transfer to a bowl. Cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Season both sides of the salmon with salt and pepper. 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.

Wipe out the frying pan and return to a medium-high heat. Add the longlife cream (see ingredients) and bring to the boil, then reduce to a low heat and simmer until thickened, 1-2 minutes. Stir through the chives and dill. Season to taste.