Herb-crust salmon with butter beans recipe
 15g/½oz chopped mixed fresh herbs (rosemary, chervil, basil)75g/2¾oz fresh breadcrumbs 55g/2oz butter, melted 150g/5½oz fresh salmon fillet or steak1 tbsp olive oil 15g/½oz chopped mixed fresh herbs (rosemary, chervil, basil) 75g/2¾oz fresh breadcrumbs 55g/2oz butter, melted 150g/5½oz fresh salmon fillet or steak 1 tbsp olive oil 1 tbsp olive oil 1 garlic clove, chopped100g/3½oz tinned butter beans, rinsed and drained50ml whole milk1 tbsp chopped fresh parsley 1 tbsp olive oil 1 garlic clove, chopped 100g/3½oz tinned butter beans, rinsed and drained 50ml whole milk 1 tbsp chopped fresh parsley 1 tbsp olive oil 1 garlic clove, chopped pinch chilli flakes150g/5½oz spinach 1 tbsp olive oil 1 garlic clove, chopped pinch chilli flakes 150g/5½oz spinach Method Preheat the oven to 200C/400F/Gas 6.Place the chopped fresh herbs, breadcrumbs and butter into a food processor and pulse to mix.Heat a small frying pan. Add the oil and the salmon and cook for two minutes on each side to brown. Remove from the heat and spoon over the herb mixture.Transfer the salmon to the oven and bake for five minutes.For the butter beans, place the oil in a pan over a medium heat. Add the garlic and sauté for two minutes.Add the butter beans and the milk, bring to the boil and reduce the heat to simmer for four minutes. Blend with a hand blender until smooth and add the parsley.For the spinach, heat the oil in a pan. Add the garlic and chilli flakes and fry for one minute. Add the spinach and cook for one minute, until wilted down.To serve, place the wilted spinach in the centre of a plate and top with the herb-crusted salmon with the butterbean purée on the side. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the chopped fresh herbs, breadcrumbs and butter into a food processor and pulse to mix. Place the chopped fresh herbs, breadcrumbs and butter into a food processor and pulse to mix. Heat a small frying pan. Add the oil and the salmon and cook for two minutes on each side to brown. Remove from the heat and spoon over the herb mixture. Heat a small frying pan. Add the oil and the salmon and cook for two minutes on each side to brown. Remove from the heat and spoon over the herb mixture. Transfer the salmon to the oven and bake for five minutes. Transfer the salmon to the oven and bake for five minutes. For the butter beans, place the oil in a pan over a medium heat. Add the garlic and sauté for two minutes. For the butter beans, place the oil in a pan over a medium heat. Add the garlic and sauté for two minutes. Add the butter beans and the milk, bring to the boil and reduce the heat to simmer for four minutes. Blend with a hand blender until smooth and add the parsley. Add the butter beans and the milk, bring to the boil and reduce the heat to simmer for four minutes. Blend with a hand blender until smooth and add the parsley. For the spinach, heat the oil in a pan. Add the garlic and chilli flakes and fry for one minute. For the spinach, heat the oil in a pan. Add the garlic and chilli flakes and fry for one minute. Add the spinach and cook for one minute, until wilted down. Add the spinach and cook for one minute, until wilted down. To serve, place the wilted spinach in the centre of a plate and top with the herb-crusted salmon with the butterbean purée on the side. To serve, place the wilted spinach in the centre of a plate and top with the herb-crusted salmon with the butterbean purée on the side.