- 15g/½oz chopped mixed fresh herbs (rosemary, chervil, basil)
- 75g/2¾oz fresh breadcrumbs
- 55g/2oz butter, melted
- 150g/5½oz fresh salmon fillet or steak
- 1 tbsp olive oil
- 1 tbsp olive oil
- 1 garlic clove, chopped
- 100g/3½oz tinned butter beans, rinsed and drained
- 50ml whole milk
- 1 tbsp chopped fresh parsley
- 1 tbsp olive oil
- 1 garlic clove, chopped
- pinch chilli flakes
- 150g/5½oz spinach
- Preheat the oven to 200C/400F/Gas 6.
- Place the chopped fresh herbs, breadcrumbs and butter into a food processor and pulse to mix.
- Heat a small frying pan. Add the oil and the salmon and cook for two minutes on each side to brown. Remove from the heat and spoon over the herb mixture.
- Transfer the salmon to the oven and bake for five minutes.
- For the butter beans, place the oil in a pan over a medium heat. Add the garlic and sauté for two minutes.
- Add the butter beans and the milk, bring to the boil and reduce the heat to simmer for four minutes. Blend with a hand blender until smooth and add the parsley.
- For the spinach, heat the oil in a pan. Add the garlic and chilli flakes and fry for one minute.
- Add the spinach and cook for one minute, until wilted down.
- To serve, place the wilted spinach in the centre of a plate and top with the herb-crusted salmon with the butterbean purée on the side.