Pan-roasted salmon with purple sprouting broccoli & anchovy-rosemary sauce

INGREDIENTS

• 1 sprig fresh rosemary, leaves picked and very finely chopped
• 10 good-quality anchovy fillets in oil, drained and roughly chopped
• juice of 1 lemon
• extra virgin olive oil
• freshly ground black pepper
• 4 x 200 g salmon fillets, from
• , ask your fishmonger, pinboned
• olive oil
• sea salt
• 500 g purple sprouting broccoli