Pan fried slices of salmon, smothered in herbs makes for a super quick and easy dinner.
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
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin takes a look back at some of his favourite recipes and best moments.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.