Cranberry Glazed Salmon with Smashed Red Potatoes

• Crush or mince the garlic. Discard the rosemary stalk and finely chop the leaves. In a small bowl, combine 3/4 of the olive oil with the rosemary and half of the garlic.
• Gently crush the potatoes using a potato masher or a mug. Drizzle the potatoes with the rosemary oil and season with salt and pepper.
• Roast in the oven for around 20 minutes until golden-brown and crispy.

• Pat the salmon dry with kitchen paper and transfer to a second parchment-lined baking sheet. Season to taste with salt and pepper.
• Bake the salmon in the oven (see below for the exact cooking time).
• In a bowl, combine the cranberry chutney, mustard, soy sauce with a drizzle of olive oil. 
• Spread the glaze in the last 5 minutes of baking time on the salmon.

400g: 15 - 19 minutes
600g: 20 - 24 minutes
800g: 25 - 28 minutes 

• Finely chop the onion and cut the broccolini in half lengthwise.
• Heat a drizzle of olive oil over medium-high heat in the same large frying pan used for the shaved almonds.
• Fry the broccolini for 6 - 8 minutes or until evenly browned, then deglaze with a splash of water.
• Add the onion and sugar snaps, cover with a lid and allow to cook for 4 - 5 minutes over medium heat. Season with salt and pepper.

• Meanwhile, cut half of the lemon into wedges. Zest and juice the rest into two small separate bowls.
• Add the lemon juice and the butter to the vegetables and fry for another minute.
• Chop the pistachio nuts and the parsley (see Tip).
• In a bowl, combine the rest of the garlic with the pistachio nuts, parsley, white wine vinegar, extra virgin olive oil and lemon zest to taste. Season to taste with salt and pepper.

Tip: Do you have an immersion blender? Use it to blend all the ingredients for the gremolata until you achieve a smooth texture.