Salmon with roasted sprouts and crisp capers

NUTRITIONAL COUNT PER SERVING: PROTEIN (53.4G); CARBOHYDRATE (11.8G); TOTAL FAT (36.3G); FIBRE (8.9G)

SERVES 4 PREP AND COOK TIME 30 MINUTES

¼ cup (35g) slivered almonds 2 tablespoons cold-pressed extra-virgin olive oil 700g brussels sprouts, trimmed, halved (or quartered if large)

2 tablespoons baby capers

4 x 150g (4 ½ oz) salmon fillets, pin-boned, skin on

1 lemon, cut into wedges

YOGHURT HERB SAUCE

²⁄₃ cup (190g) Greek-style yoghurt 2 tablespoons chopped dill 2 tablespoons chopped chives

1 clove garlic, crushed

1 Preheat oven to 180°C (160°C fan forced). Line an oven tray with baking paper.

2 Place almonds on lined tray; roast for 6 minutes or until golden. Transfer to a small bowl. Put oven tray aside for roasting sprouts.

3 Heat half the oil in a large non-stick frying pan over medium heat; cook sprouts for 3 minutes or until lightly golden. Season. Transfer to tray; roast for 10 minutes or until tender. Put pan aside for frying capers and salmon.

4 YOGHURT HERB SAUCE Meanwhile, combine all ingredients in a small bowl. Season to taste.

5 Pat capers dry with paper towel.

Heat remaining oil in frying pan over medium-high heat; cook capers, stirring frequently, for 2 minutes or until crisp (take care as the oil will splatter while cooking). Remove with a slotted spoon; drain on paper towel.

6 Pat salmon dry with paper towel. Using a sharp knife, make three 6cm cuts in the thickest part of each fillet; season with salt. Cook fillets, skin-side down, in same frying pan over medium heat for 5 minutes or until golden and crisp. Turn; cook for a further 2 minutes or until done as desired.

7 Serve salmon with brussels sprouts, almonds, capers, Yoghurt Herb Sauce and lemon wedges; sprinkle with extra chopped dill, if you like. Not suitable to freeze or microwave.