Crispy Skin Salmon with Caramelised Yams and Broccolini and Caper Salsa

Steps

1. oven to 220oC. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Toss yams and honey on prepared tray with a drizzle of olive oil. Season with salt and pepper and roast for 16 minutes. Toss almonds on tray with yams and roast for a further 7 minutes, or until yams are tender and just starting to caramelise.
3. Finley chop broccolini florets and place in a medium heat-proof bowl. Cover with boiling water and leave to cook for 5 minutes. Drain and return to bowl. Finely chop capers and add to bowl with remaining broccolini and caper salsa ingredients. Mix well to combine.
4. Pat salmon dry and remove any remaining pin bones. Season with salt and cut into 2–3 pieces. Heat a drizzle of oil in a fry-pan on medium-high heat.
5. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook a further 2–3 minutes for medium-rare, or until cooked to your liking.
6. Remove yams from oven and scatter over rocket, allowing to wilt slightly.
7. divide caramelised yams and rocket between plates and top with a piece of salmon. Serve broccolini and caper salsa on the side.