Tom Kerridge served up a tasty warm crispy salmon salad on Tom Kerridge’s Fresh Start.

The ingredients are: 1 fennel bulb, tough outer layer removed, thinly sliced, 8 asparagus spears, trimmed of woody ends and finely shaved with a vegetable peeler or mandoline, 8 radishes, thinly sliced, 4 salmon fillets, skin on, about 180g each, 30g plain flour, for dusting, 1 tbsp olive oil, 250g Tenderstem broccoli, 250g fine green beans, trimmed, 1 tbsp extra virgin olive oil, 200g frozen peas, salt and freshly ground black pepper.

For the dressing: 4 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 1 lemon, juice only and 2 tbsp roughly chopped dill.

See Tom’s recipes in his book titled: Tom Kerridge’s Fresh Start: Kick start your new year. Eat well every day available from Amazon now.