Seared Salmon and Spring Vegetables with Toasted Almonds and Bocconcini

In a dry pan, toast almonds over low heat until light brown and crunchy. Remove from pan and set aside.

Tip! Keep an eye on the almonds as they can burn quickly.

Trim the woody ends of the asparagus and cut in half. Peel and finely dice garlic. Trim the ends of green beans. Cut the lemon into wedges.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Heat a pan on medium-high heat with a drizzle of oil. Add asparagus and green beans and cook for 3-5 minutes until veg is tender. Add garlic, cook for 30 seconds. Add a squeeze of lemon from 2-3 wedges (to taste) and butter, once butter is melted turn off heat. You use this sauce in step 5.

Pat the salmon fillets dry and season with salt and pepper on both sides. Heat a pan over medium high heat with oil. When the pan is hot add salmon and cook for 3-4 minutes on both sides, or until golden brown and cooked to your desired degree of donesness. Remove from heat.

Divide salmon between plates, serve with sauteed veg and any remaining lemon on the side. Top veg with torn pieces of bocconcini and toasted almonds. Drizzle lemon garlic butter sauce from the pan over the salmon and veg. Enjoy!

In a dry pan, toast almonds over low heat until light brown and crunchy. Remove from pan and set aside.

Tip! Keep an eye on the almonds as they can burn quickly.

Trim the woody ends of the asparagus and cut in half. Peel and finely dice garlic. Trim the ends of green beans. Cut the lemon into wedges.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Heat a pan on medium-high heat with a drizzle of oil. Add asparagus and green beans and cook for 3-5 minutes until veg is tender. Add garlic, cook for 30 seconds. Add a squeeze of lemon from 2-3 wedges (to taste) and butter, once butter is melted turn off heat. You use this sauce in step 5.

Pat the salmon fillets dry and season with salt and pepper on both sides. Heat a pan over medium high heat with oil. When the pan is hot add salmon and cook for 3-4 minutes on both sides, or until golden brown and cooked to your desired degree of donesness. Remove from heat.

Divide salmon between plates, serve with sauteed veg and any remaining lemon on the side. Top veg with torn pieces of bocconcini and toasted almonds. Drizzle lemon garlic butter sauce from the pan over the salmon and veg. Enjoy!