Tomato-Scented Salmon

Steps

1. Preheat oven grill to high. Line an oven tray (with a lip) with baking paper. Bring a medium pot of salted water to the boil. Zest lemon. Cut broccoli florets and stalks 1-2cm and cook in boiling water for about 1 minute. After 1 minute, add peas and continue to cook for 1-2 minutes, until veggies are bright green and tender. Drain, rinse under cold water and leave to drain well.
2. Pat salmon dry, remove any pin bones and cut into 2 equal pieces. Toss salmon, tomato salmon spice and lemon zest on prepared tray and season. Pour water into tray beside salmon and place lemon in tray. Grill salmon for 4-6 minutes for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for 3-4 minutes. Reserve cooking juices.
3. While salmon grills and rests, peel courgette and carrot into ribbons and thinly slice cores. Place in a large bowl, along with mesclun and drained broccoli and peas. Set aside. Dice tomato 1cm; finely dice red onion; finely chop basil.
4. Pour reserved salmon juices into a bowl, whisk through mustard, vinegar, honey and squeeze in juice from lemon halves from tray (being careful to strain any seeds out). Add all remaining tomato and herb vinaigrette ingredients to bowl and mix well to combine. Season.
5. Pour 2/3 of the tomato and herb vinaigrette into bowl with salad veggies. Toss well to combine and season.
6. TO SERVE share broccoli salad between plates. Flake tomato-scented salmon into big chunks onto salad and drizzle over remaining tomato and herb vinaigrette.