Pan fried slices of salmon, smothered in herbs makes for a super quick and easy dinner.
Heat a frying pan until hot, add the butter then add the salmon and fry on each side for two minutes.
Pour the olive oil into a non-reactive pan. Whisk in the lemon juice until well-combined. Add the chopped tomatoes, shallot, garlic and courgette.
Heat the pan over a medium heat until the mixture is just warmed through.
Add the tarragon, dill, parsley and chives and season, to taste, with salt and freshly ground black pepper.
To serve, divide the salmon between four plates then spoon the sauce vierge over the top.
