Great zesty fish dish with a smish of hummos and prosciutto. Yum! All your favourite things in one dish...

Ingredients

4 x 220g Atlantic salmon fillets 500g tailed green beans 200g baby spinach leaves 100g pine nuts 8 slices of prosciutto, thinly sliced 150g hommus (any variety is fine) 2 bunches chervil 100ml olive oil Zest of 1 lemon 2 tbs butter ½ cup Japanese bread crumbs (coarser than regular breadcrumbs)

Method

Citrus Oil: 1. Using a food processor, blend the lemon zest, one bunch of chervil and olive oil until all ingredients are well combined. Set aside. Herb Crust: 1. Finely chop the remaining chervil and combine with butter and Japanese bread crumbs. 2. Mix ingredients together until a smooth paste is formed and spread along the base of a rectangular container (Tupperware works well) 3. Refrigerate until set. 4. Remove from fridge and cut into small pieces to fit the top of each salmon portion. Salmon: 1. Pre-heat oven to 250ºC. 2. Seal salmon pieces in a hot pan for 1 minute each side (cook skin side down first). 3. Place herb crust on skin side of salmon which should now be facing up. 4. Place the salmon pieces on a baking tray and bake in the oven for 5 minutes (for medium-rare). 5. Meanwhile, blanch the beans in boiling salted water for 1 minute, drain and set aside. 6. Spread the hommus in the middle of each serving plate. 7. Sauté the prosciutto, pine nuts and spinach in a hot pan until nuts are toasted. 8. Toss beans through the mix, season well and serve immediately on top of the hommus. 9. Meanwhile, remove salmon pieces from the oven and let rest for 1 minute. 10. Place the salmon on top of the bean mix and drizzle with the citrus oil. 11. Serve immediately! Recipe provided by: