Crispy Salmon Fillets

Ingredients
Salmon Fillet (one per person)
½oz freshly grated Parmesan cheese
½oz plain flour
4/5 leaves of fresh basil (dried basil will do, ½tsp in this case)
75g pasta (per person)
Frozen vegetables of your choice (I used peas, sugar snap peas and baby sweet corn)
1tsp oil

Method
Add the pasta and the frozen vegetables to a pan of boiling water. (Pasta twists take about 10 minutes, but refer to the packet for other shapes.)
Put the flour and grated parmesan on a plate and mix them together. Spread out the mixture to cover the plate evenly.
Roughly chop the basil and sprinkle over the plate.
Place the salmon fillet(s) onto the flour-cheese-herb mixture on the plate and press down lightly. Turn the salmon fillet over and press down once more. The fillet should now be coated on two sides with the mixture. (You can coat all sides if you wish)
Heat up the oil in a frying pan large enough to hold your salmon fillet(s)
Lower the temperature in the pan to make sure that you don’t blacken the cheese.
Place the fish in the pan. Wait for about 2 minutes.
Turn the fish over. If the side which has been heated is not golden brown, after two minutes, turn the fish back over. If not, after two minutes turn off the heat to the pan.
Turn the fish onto each bare side once for a few seconds.
Serve by the side of the pasta.
If you’re feeling extravagant, mix a teaspoon or two of the pesto (mentioned below) through the pasta before serving.

Note 1: If you prefer your fish well done, rather than just cooked, leave the heat on while you colour the bare sides.

Note 2: This also works well under the grill, you should only cover the side of the fish pointing up, and you can cover the other side half-way through the cooking time.