Double Chermoula Salmon & Leafy Garlic Rice

• While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Add the garlic and cook until fragrant, 1-2 minutes. • Add jasmine rice, the water and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• In a medium bowl, combine chermoula spice blend, 1/2 the Greek yoghurt and salmon. Season with a pinch of salt and pepper and toss to coat. Set aside.

• While the rice is cooking, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Return the frying pan with a drizzle of olive oil over a medium-high heat. • When the oil is hot, add the salmon to the pan, skin side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness).

TIP: Don’t worry if your salmon gets a little charred during cooking. It adds to the flavour! TIP: Cook in batches if your pan is getting crowded.

• While the salmon is cooking, zest lemon (see ingredients list) to get a pinch, then slice into wedges. In a small bowl, combine the remaining Greek yoghurt, the lemon zest, a pinch of salt and pepper and a drizzle of olive oil. Set aside. When the rice is done, stir through baby spinach leaves.