Ingredients

• 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

Directions

• 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.