• Cut broccoli into small florets, then roughly chop stalk. Slice courgette and carrot into thin rounds. Finely chop garlic. • Pat salmon dry with paper towel and season generously both sides. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. • Add broccoli, carrot and courgette, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl and cover to keep warm. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. TIP: Patting the skin dry helps it crisp up in the pan!

• To the bowl with veggies, add dijon mustard, the honey and a drizzle of balsamic vinegar, and toss to combine. Season to taste. • Divide seared salmon and mustardy bacon blistered veggies between plates. • Top veggies with flaked almonds. Enjoy!