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. Prepare lemon. Cut broccoli florets and stalks 1-2cm. Cook in pot of 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 remaining pin bones and cut into 4 equal pieces. Toss salmon, tomato salmon spice and lemon zest on prepared tray and season. Pour water into tray and place lemon halves beside salmon. 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 with mesclun and drained broccoli and peas. Set aside. Dice tomatoes 1cm; finely dice red onion; thinly slice basil.
4. Pour reserved salmon juices into a small bowl, whisk through mustard, vinegar and honey and squeeze in juice from lemon halves from tray (being careful to strain any seeds out). Add all remaining vinaigrette ingredients to bowl with liquid 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 divide broccoli salad between plates. Flake tomato-scented salmon in big chunks over salad and drizzle over remaining tomato and herb vinaigrette.