No Fish option - replacement is chicken breast fillets.
2. Chop fresh tomatoes. Thinly slice sun-dried tomatoes and shallot. Place in a large serving bowl with remaining thyme leaves (stripped), 2 tbsp olive oil, salt and pepper. Set aside.
3. Rub salmon with oil, salt, pepper and grated lemon zest. Cook in a frypan over medium-high heat for 3-4 minutes on each side, or until cooked to your liking.
4. Trim broccolini and toss with 1 tbsp oil, salt and pepper. Cook in frypan over medium-high heat for 5-6 minutes, turning occasionally, until just tender. Transfer to a bowl and add 1 tbsp butter or olive oil and juice from 1/4 lemon. Toss to combine.
5. Add potatoes to tomato salad and adjust seasoning with salt and pepper if needed.
Serve with grilled salmon, broccolini and lemon cut into wedges.
You can cook salmon and broccolini on the barbecue, if preferred. Alternatively blanch broccolini in boiling water then toss with butter, olive oil and lemon juice.
Drizzle with balsamic vinegar to serve if you have some.
No Fish option - replacement is chicken breast fillets Increase cooking time to 10 minutes, or until cooked through. Slice to serve.
garlic 3 cloves
thyme 1/2 packet
sun-dried tomatoes 1/2 jar
salmon fillets (skin on) 2 packets
broccolini 1 bunch
From your pantry:
olive oil + butter, oil (for cooking), salt, pepper