Salmon with a Pistachio and Herb Crust

Crust: Place all the ingredients, except the olive oil, in a food processor and pulse to combine. Tip into a bowl. Season and using your fingertips, rub in the olive oil.

Spread the presentation side of each piece of salmon with a little mustard. Spoon the crumb mixture evenly over the top. Cover and refrigerate if preparing it ahead.

Preheat the oven to 200°C. To cook, lay the fish on a lined baking tray and roast for 5-8 minutes or until cooked to your liking.

Salad: Blanch the asparagus, snow peas and edamame beans separately in boiling salted water. Remove to a bowl of iced water as they are cooked. Drain and dry on kitchen towels.

Slice the zucchini and spring onions thinly on the diagonal. Combine all the salad ingredients in a large bowl.

Dressing: Blend all the ingredients in a food processor until smooth. Season and add to the vegetables, turning to coat.

To serve: Divide the salad and fish between serving plates and garnish with lemon.

* Edamame beans: can be bought frozen from Asian supermarkets. They come either podded or in their shells and are sometimes labelled as soy meat. Use podded beans for this recipe.