Pine nut crusted salmon with shaved vegetable salad and honey mustard vinaigrette

Finely chop the pine nuts (or use a food processor) and add to the breadcrumbs with finely chopped flat-leaf parsley, a generous pinch of salt and cracked black pepper.

Mix whole grain mustard, honey, minced garlic, olive oil and lemon zest in a small bowl; set aside.

Skin the salmon if the butcher has not, and portion it into fillets.

Coat each fillet thoroughly in the honey mustard, reserving some of the sauce for the salad.

Coat the fillets thoroughly in the breading mixture.

Place on a baking tray or a wooden slab (an old cutting board in place of a cedar plank).

Bake in a 375 degree oven 20 to 25 minutes depending on size, for fillets of about seven to eight ounces.

Shave the carrots and zucchini on a mandolin, or slice thinly with a chef's knife.

Add a handful of greens and dress with some of the reserved honey mustard, a drizzle of olive oil, fresh lemon juice and a pinch of salt and pepper; toss to coat.

Plate family style or on individual plates.