Preheat the oven to 400 °F. Line a baking tray with parchment paper or foil. Mix together the grated ginger, lemon juice, olive oil, coconut aminos, and some salt and pepper. Rub half of the marinade on the mackerel fillets.

Lay the fillets onto the baking tray with the skin side facing up. Roast for 12-15 minutes or until the skin is crispy.

Spread the almonds out on a separate baking sheet. Roast for 5-6 minutes or until they brown. Take out of the oven and cool before chopping.

Lightly steam the broccoli until it’s started to soften but isn’t mushy. Roughly chop it up.

Preheat a pan over medium heat, then add the butter and allow it to melt. Fry the onions and peppers until they are soft.

Add the broccoli and sun-dried tomatoes, then continue cooking until warmed through.

Turn off the heat then mix in the rest of the dressing and roasted almonds. Serve with the avocado.