• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Place potato on a lined oven tray. • Add Italian herbs, a drizzle of olive oil and a pinch of 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. 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 and garlic 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, in a large bowl, combine tomato, croutons, baby spinach leaves, a pinch of salt and a drizzle of balsamic vinegar and olive oil. • Crumble in goat cheese and top with parsley leaves.

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