Tomato-Scented Salmon

Steps

1. Preheat oven grill to high. Bring a small pot of salted water to the boil. Line an oven tray (with a lip) with baking paper. Prepare lemon. Cut broccoli florets 1-2cm and cook in 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 and remove any remaining pin bones. Toss salmon, tomato salmon spice and lemon zest on prepared tray and season. Pour water onto tray around salmon and place lemon half on tray next to salmon. Grill 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 into ribbons and thinly slice core. Place in a medium bowl, along with mesclun and drained broccoli and peas. Set aside. Dice tomato 1cm; finely dice red onion; finely chop basil. Set all aside.
4. Pour reserved salmon juices into a small bowl, and whisk in mustard, vinegar, honey and squeeze in lemon juice from grilled lemon (being careful to strain any seeds out). Add all remaining tomato and herb vinaigrette ingredients to bowl and toss well to combine. Season.
5. Pour 2/3 of the tomato and herb vinaigrette into bowl with broccoli and peas. Toss well to combine and season.
6. TO SERVE place broccoli salad onto a plate. Flake tomato-scented salmon into big chunks onto salad and drizzle over remaining tomato and herb vinaigrette.