Baked salmon in chard with caramelised lemons, garlic and almond sauce recipe | Sainsbury`s Magazine

Ingredients

• 4 large Swiss chard leaves or 8 smaller, trimmed (if you can’t get chard, use the leaves from a sweetheart cabbage)
• 4 x 120g salmon fillets, skinned
• about 1 tbsp olive oil
• a handful of dill fronds
• 1⁄2 tsp chilli flakes, or to taste
• 2 small lemons, ends trimmed, cut in half
• 25g day-old crustless rustic white bread, ripped into small pieces
• 125g whole blanched almonds
• 2 garlic cloves, very finely chopped
• 1 tbsp good quality white wine vinegar
• 1 tbsp extra virgin olive oil
• 800g new potatoes, halved
• 2 tbsp olive oil
• 1 tbsp chopped parsley
• 1 tbsp miniature capers