Ingredients

• 4 x 75g/3oz salmon portions
• square cut down the middle
• ½ lemon
• 125ml/4fl oz vinaigrette
• 125ml/4fl oz pesto (homemade or shop bought)
• 50g/2oz blanched fresh peas
• chopped roughly
• 50g/2oz blanched broad beans
• chopped roughly
• ¼ bunch of mint
• chopped
• seasoning
• 1 bunch watercress
• 50g/2oz rocket
• 50g/2oz ruby chard or red mustard

Directions

• Sear the salmon in a hot frying pan and finish off in the oven at 180C/350F/Gas 4
• cooking for 5-8 minutes.
• Squeeze the lemon and spoon the vinaigrette over the salmon. Allow to cool
• place in a container and refrigerate.
• For the pesto
• mix all the ingredients in a bowl and season. Put in a container and refrigerate.
• For the salad
• wash and pick the leaves and place in a container.
• To serve
• place the salmon on a plate
• drizzle with chunky pesto and dress the mixed leaf salad with vinaigrette.