Peel and chop the potatoes. Place in a large saucepan of cold water. . Place over high heat and bring to the boil. Cook for 20 minutes. Add in the peas 3 minutes before the potatoes are cooked.
Preheat the oven to 200?.
Skin the salmon fillets and cut each fillet into 4 pieces.
Make the butter by blitzing the butter, sun-blushed tomato, basil and seasoning in the food processor. ( alternatively if the butter is soft, finely dice the tomatoes and basil and mash into the butter).
Smear the butter all over the salmon pieces, then dip in the panko breadcrumbs. Pat the breadcrumbs on well.
Place on an oven tray and bake for 7-10 minutes.
Drain the potatoes and peas. Allow to steam for a moment, then mash. Stir in the pesto. Season if needed.
To serve spoon some mash on the plate, serve the salmon goujons on top with some hollandaise sauce on the side and garnish with some fresh basil.
