Salmon with herbs and tapenade

Rub the salmon fillets with lemon juice, salt and pepper. Sprinkle with 1 teaspoon of thyme and put in the refrigerator.

Cook the potatoes in 3-4 minutes until al dente. Boil the haricots for 3-4 minutes, drain and rinse cold water. Puree the ingredients for the tapenade.

Heat 2 tablespoons olive oil and 50 grams butter and fry the potatoes golden brown. Spoon the haricots verts, shallots and through and fry for 2-3 minutes. Spoon the rest of the thyme, rosemary and basil.

Heat the remaining olive oil and butter in another frying pan and fry the salmon for about 2 minutes per side. Serve the fish on the potatoes and vegetables.

Put a spoonful of tapenade on the fish, serve the rest of the tapenade and garnish with a lemon wedge.