Instructions

1. 1

   Cut the broccoli into florets and blanch by placing into boiling lightly salted water, cook for approximately 5 minutes until just tender. In the meantime add a tablespoon of olive oil in a frying pan and place on a light heat. Next lightly sprinkle the skin of the salmon fillet with salt and place into the frying pan when the oil has warmed and is shimmering not smoking.

   
   

2. 2

   Cook the salmon gently for about 5 minutes until the skin is crispy and the flesh changes colour. Now add the chopped chorizo and fry for another minute before turning the salmon fillet over and cooking for a further 3 minutes until it looks just cooked through to the middle. Meanwhile, grate the zest of a quarter of a lemon into a bowl and add two handfuls of breadcrumbs and flaked almonds. Now strip the leaves from 4 stems of thyme and add to the bowl.

   
   

3. 3

   When the broccoli is just tender, drain, and add to the bowl of dry ingredients. Toss these over the broccoli and when well coated sprinkle over about a tablespoon of olive oil and give a final toss. Turn the broccoli out onto an oven tray and bake in a hot oven for 5 minutes.

   
   

4. 4

   Now serve with a wedge of freshly cut lemon.

   
   

Ingredients Buy ingredients

• 1 salmon fillet
• 50g chorizo, chopped
• 150g broccoli
• ½ cup breadcrumbs
• ½ cup toasted flaked almonds
• 1 bunch fresh thyme
• 1 lemonzest a quarter of the skin and a quarter slice to serve as a garnish
• 1 tbsp olive oil
• 1 sprinkle sea salt

Serves 1

Total time required 25 mins

• Preparation time: 10 mins
• Cooking time: 15 mins