• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• While the veggies are roasting, finely chop garlic. Roughly chop tomato. • Zest lemon to get a good pinch, then slice into wedges. Pick parsley leaves. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• Cut or tear wholemeal panini into bite-sized chunks. Place croutons on a second lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then bake until golden, 5-7 minutes.

• When the veggies have 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Reduce heat to low, then add the butter, garlic, lemon zest and a generous squeeze of lemon juice and cook, turning salmon, until fragrant, 1 minute. Season with salt and pepper. TIP: Patting the skin dry helps it crisp up in the pan.

• Meanwhile, add tomato, croutons and baby spinach to a large bowl. Add a pinch of salt and drizzle with balsamic vinegar and olive oil. Toss to combine. • Crumble in goat cheese and top with parsley leaves.

• Divide salmon, Panzanella salad and roasted potatoes between plates. • Top with chargrilled capsicum relish and garnish with toasted almonds. • Serve with any remaining lemon wedges. Enjoy!