Pan fried slices of salmon, smothered in herbs makes for a super quick and easy dinner.
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
Preparation method
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.
James Martin recipes from Saturday Kitchen Best Bites
Less than 30 mins preparation time
Less than 10 mins cooking time
Serves 4
