- 3 slices bread
- 3 tbsp fresh coriander leaves
- 3 tbsp chopped fresh chives
- 3 tbsp chopped fresh flatleaf parsley
- 1 free-range egg
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 1 salmon fillet
- 1 tbsp olive oil
- ¼ romero pepper, sliced
- ¼ leek, sliced
- 1 garlic clove, peeled and chopped
- 2 handfuls spinach leaves
- salt and freshly ground black pepper
- handful fresh basil
- handful fresh chives
- 55ml/2fl oz olive oil
- salt and freshly ground black pepper
- Preheat the oven to 220C/425F/Gas 7.
- To make the herb crust, place the bread into a food processor and blend to make fine crumbs. Add the coriander, chives and parsley and pulse until well mixed.
- Add the egg and pulse once again.
- Meanwhile, heat the 2 tbsp oil in an ovenproof non-stick frying pan over a high heat. Season the salmon with salt and freshly ground black pepper, then place the salmon into the hot pan. Sear the salmon for one minute then turn over.
- Spread the herb mixture on top of the salmon, then transfer to the oven and cook for 4-5 minutes, until the salmon is completely cooked through and the crust is golden and crisp.
- For the leeks, heat the oil in a pan over a medium heat. Add the pepper, leeks and garlic and sauté for 2-3 minutes, until soft.
- Add the spinach and season, to taste, with salt and freshly ground black pepper. Cook for 2-3 minutes, until the spinach has wilted.
- To make the pesto, place the basil, chives, oil and salt and freshly ground black pepper into a food processor and blend until smooth.
- To serve, remove the salmon from the oven and place onto a serving plate. Spoon the sautéed leeks alongside and drizzle the pesto around the plate.