- 25g/1oz butter
- 8 thin slices salmon, about 1cm/½in thick
- 120ml/4fl oz extra virgin olive oil
- 1 lemon, juice only
- 2 tomatoes, skins and seeds removed, flesh diced
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 2 courgettes, diced
- 2 tbsp chopped fresh tarragon
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh chives
- salt and freshly ground black pepper
- Heat a frying pan until hot, add the butter then add the salmon and fry on each side for two minutes.
- Pour the olive oil into a non-reactive pan. Whisk in the lemon juice until well-combined. Add the chopped tomatoes, shallot, garlic and courgette.
- Heat the pan over a medium heat until the mixture is just warmed through.
- Add the tarragon, dill, parsley and chives and season, to taste, with salt and freshly ground black pepper.
- To serve, divide the salmon between four plates then spoon the sauce vierge over the top.