Ingredients

Steps

• Heat a frying pan until hot and melt 25g of butter.
• Fry the salmon slices for two minutes on each side.
• Whisk 120ml of olive oil and lemon juice in a non-reactive pan.
• Add the prepared tomatoes, shallot, garlic, and courgettes to the oil mixture.
• Warm the mixture over medium heat until just heated through.
• Stir in the fresh herbs and season with salt and pepper.
• Plate the salmon and spoon the sauce over the fish.