- 50g/1¾oz fresh breadcrumbs
- 1 tbsp fresh, chopped chives
- 1 tbsp fresh, chopped parsley
- 15g/½oz butter, melted
- salt and freshly ground black pepper
- 1 tsp Dijon mustard
- 125g/4½ oz salmon fillet
- dash olive oil
- dash olive oil
- ¼ onion, sliced
- 75g/2½oz can cherry tomatoes
- 50g/1¾oz frozen peas, blanched
- ½ avocado, peeled and chopped
- 3 tbsp double cream
- 25g/1oz butter
- handful fresh basil leaves, chopped
- squeeze lemon juice
- salt and freshly ground black pepper
- For the salmon, place the breadcrumbs, herbs, butter, salt and freshly ground black pepper into a bowl and mix well.
- Spread the Dijon mustard all over the salmon and then roll the salmon in the breadcrumb mixture and press down.
- Heat the oil in a small frying pan. Add the salmon and cook for three minutes on each side, or until golden-brown and completely cooked through.
- For the medley of vegetables, heat the oil in a saucepan and add the onions. Cook gently until the onions have softened.
- Add the tomatoes and cook for two minutes.
- Add the peas, avocado and cream and heat through for one minute.
- For the basil butter, melt the butter in a small saucepan. Then add the basil and lemon juice and season, to taste, with salt and freshly ground balck pepper.
- To serve, place the medley of vegetables onto a clean plate. Place the salmon on top and pour the basil butter over the salmon.