Ingredients

Steps

• Mix breadcrumbs, herbs, 15g melted butter, salt, and pepper in a bowl.
• Coat the salmon in Dijon mustard and press into the breadcrumb mixture.
• Heat oil in a frying pan and cook salmon for 3 minutes per side until golden.
• Sauté sliced onions in a saucepan with oil until softened.
• Stir in tomatoes and cook for 2 minutes.
• Add peas, avocado, and cream, then heat through for 1 minute.
• Melt 25g butter in a small pan, then stir in basil and lemon juice.
• Plate the vegetables, top with salmon, and drizzle with basil butter.