Encrusted Salmon with Garlic & Rosemary infused Mashed Potatoes

• In a small bowl, combine the panko, orange zest, fresh herbs and Middle Eastern spices.
• Grease an oven dish with a drizzle of olive oil and place the salmon skin-side down. Season with salt and pepper. Spread the panko-herb mixture over the salmon.
• Bake in the oven for 10 - 13 minutes. 
• Transfer the milk, the garlic, mustard, stock cube, rosemary and 2/3 of the butter to a pot or saucepan and simmer on low heat until serving (see Tip).

Tip: This recipe is high in calories. If you're watching your calorie intake, substitute the butter in the mashed potatoes for an extra splash of milk.

• Heat a frying pan without any oil over medium-high heat. Toast the almond flakes for 1 - 2 minutes, or until golden brown, then remove from the pan and set aside.
• Meanwhile, cut the carrots into thin, long matchsticks. Cut the onion into quarters.
• Heat a drizzle of olive oil in the same frying pan over medium-high heat and fry the carrots and onion for 8 - 10 minutes. Toss halfway through.
• Deglaze with the orange juice. Add the rest of the butter, honey and cranberries and let the glaze thicken for 1 - 2 minutes, then take the pan off the heat. Season to taste with salt and pepper.