Salmon with Brown Butter Vegetables

Place butter in a saucepan over medium heat and cook for 1–2 minutes or until melted. Continue to cook, stirring continuously, for 15 minutes as it foams. Butter is ready when solids are lightly golden. Remove 40ml (2 tablespoons) butter to cook fish and set aside. Add capers to pan and cook, stirring, for 3–4 minutes or until crisp. Remove from pan and set aside.

Slice each lettuce into 6 wedges, with root still attached and thoroughly wash. Halve radishes and remove string from sugar snap peas. Drain lentils. Zest and juice lemon. Slice garlic.

Season salmon skin with salt. Add reserved brown butter to frypan and place over medium heat. Cook salmon, skin-side-down, for 8 minutes. Turn and cook for a further 3 minutes. Remove from pan and pour over butter from pan. Set aside and keep warm.

Add reserved caper brown butter and garlic to the same frypan over medium heat. Add lettuce, radish and sugar snap peas. Cover with a lid and steam for 2 minutes or until just tender.

Add lemon zest and juice to pan with lentils, toss with vegetables and season with salt and pepper.

Divide vegetables between bowls. Top with salmon and sprinkle with roasted almonds to serve.