Mustard-crust salmon with a medley of vegetables recipe
 A special salmon dinner for one. Mustard-crust salmon served with a medley of vegetables and basil butter. 50g/1¾oz fresh breadcrumbs1 tbsp fresh, chopped chives1 tbsp fresh, chopped parsley15g/½oz butter, meltedsalt and freshly ground black pepper1 tsp Dijon mustard125g/4½ oz salmon filletdash olive oil 50g/1¾oz fresh breadcrumbs 1 tbsp fresh, chopped chives 1 tbsp fresh, chopped parsley 15g/½oz butter, melted salt and freshly ground black pepper 1 tsp Dijon mustard 125g/4½ oz salmon fillet dash olive oil dash olive oil¼ onion, sliced75g/2½oz can cherry tomatoes50g/1¾oz frozen peas, blanched½ avocado, peeled and chopped3 tbsp double cream dash olive oil ¼ onion, sliced 75g/2½oz can cherry tomatoes 50g/1¾oz frozen peas, blanched ½ avocado, peeled and chopped 3 tbsp double cream 25g/1oz butterhandful fresh basil leaves, choppedsqueeze lemon juicesalt and freshly ground black pepper 25g/1oz butter handful fresh basil leaves, chopped squeeze lemon juice salt and freshly ground black pepper Method For the salmon, place the breadcrumbs, herbs, butter, salt and freshly ground black pepper into a bowl and mix well. Spread the Dijon mustard all over the salmon and then roll the salmon in the breadcrumb mixture and press down. Heat the oil in a small frying pan. Add the salmon and cook for three minutes on each side, or until golden-brown and completely cooked through.For the medley of vegetables, heat the oil in a saucepan and add the onions. Cook gently until the onions have softened.Add the tomatoes and cook for two minutes. Add the peas, avocado and cream and heat through for one minute.For the basil butter, melt the butter in a small saucepan. Then add the basil and lemon juice and season, to taste, with salt and freshly ground balck pepper.To serve, place the medley of vegetables onto a clean plate. Place the salmon on top and pour the basil butter over the salmon. For the salmon, place the breadcrumbs, herbs, butter, salt and freshly ground black pepper into a bowl and mix well. For the salmon, place the breadcrumbs, herbs, butter, salt and freshly ground black pepper into a bowl and mix well. Spread the Dijon mustard all over the salmon and then roll the salmon in the breadcrumb mixture and press down. Spread the Dijon mustard all over the salmon and then roll the salmon in the breadcrumb mixture and press down. Heat the oil in a small frying pan. Add the salmon and cook for three minutes on each side, or until golden-brown and completely cooked through. Heat the oil in a small frying pan. Add the salmon and cook for three minutes on each side, or until golden-brown and completely cooked through. For the medley of vegetables, heat the oil in a saucepan and add the onions. Cook gently until the onions have softened. For the medley of vegetables, heat the oil in a saucepan and add the onions. Cook gently until the onions have softened. Add the tomatoes and cook for two minutes. Add the tomatoes and cook for two minutes. Add the peas, avocado and cream and heat through for one minute. Add the peas, avocado and cream and heat through for one minute. For the basil butter, melt the butter in a small saucepan. Then add the basil and lemon juice and season, to taste, with salt and freshly ground balck pepper. For the basil butter, melt the butter in a small saucepan. Then add the basil and lemon juice and season, to taste, with salt and freshly ground balck pepper. To serve, place the medley of vegetables onto a clean plate. Place the salmon on top and pour the basil butter over the salmon. To serve, place the medley of vegetables onto a clean plate. Place the salmon on top and pour the basil butter over the salmon.