Ingredients

• 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

Directions

• 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.