- First of all make the salad. Cut the courgettes into chunks and coat in olive oil. Heat a griddle to hot and char grilled the courgettes on all sides then put aside to cool.
- Bring a pan of salted water to the boil and cook the broccoli for 8 minutes or until tender. Add the peas to the saucepan 3 minutes before the end of cooking time. Drain the broccoli and peas and refresh under cold water. Put all the vegetables in to a bowl.
- Mix the lemon juice with extra virgin oil and pour over the vegetables. Season with salt and pepper and put aside while you cook the salmon.
- Heat a grill to medium hot and line a baking tray with foil, lightly oil. Place the salmon fillets skin side down in the centre of the tray.
- Finely chop the herbs and mix with the lemon juice, oil and garlic. Spoon the herb and garlic mixture over the top of salmon and place under the grill and cook for 5 minutes then turn and cook for another 4 or 5 minutes or until the fillets are cooked through.
- Put the cooked salmon on to two serving plates, spoon the salad on the side and garnish with picked basil and mint leaves.
This recipe is in association with www.tavernello.co.uk