Ingredients

• 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

Directions

• 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.