Heat the oven to 200°C/Fan 180°/Gas 6. Peel the carrots and chop into chunky chips. Rinse the thyme. Pat dry. Pick the leaves from the stalks. Spread the carrots out on a large baking tray. Sprinkle with half the thyme leaves. Drizzle with a little olive oil. Season. Roast in the oven for 15 mins.
Grate or pare the zest from the lemon. Juice it. Lightly crush the flaked almonds in a pestle and mortar or food processor. If you don't have either of them, use a rolling pin to bash them.
Mix the almonds with the breadcrumbs, lemon zest, a squeeze of lemon juice and 1 tbsp olive oil. Put to one side. Peel and slice the red onion. Trim and rinse the cavolo nero. Shred the leaves.
Warm a splash of olive oil in a frying pan. Cook the onion for 8-10 mins over a low heat till glossy and soft. Stir every so often.
While the onion cooks, season the salmon fillets with a pinch of salt and pepper. Drizzle over a little lemon juice. Press the almond crumb crust on top of the salmon fillets.
Place the crumb crusted salmon fillets on the baking tray with the carrot. Bake for 10-15 mins, till the carrot chips are lightly charred and the salmon is cooked through with a golden crust.
Fill a pan with hot water from the kettle. Add the shredded cavolo nero. Bring to the boil, without the lid on the pan. Simmer for 3 mins. Drain. Add to the red onion. Stir and fry for 2-3 mins to mix them together.
Serve the trout fillets with the carrot chips and the cavolo nero.