Ingredients

• 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

Directions

• 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.