Start this recipe by cutting a slit through the salmon creating a pocket. Season the salmon on both sides with salt and pepper. Stuff the salmon with the Danish cheese and fresh baby spinach. Heat the oil in a pan and brown the salmon on both sides for 3-4 minutes. Transfer into a baking dish. To make the crust, mix together the panko, orange zest, basil, pine nuts, salt and pepper and melted butter. Spread the sun-dried tomato paste over the salmon then spoon the panko mixture onto the salmon and press on well. Continue to cook for 8-10 minutes or to your liking. Meanwhile, boil the Jersey potatoes in a medium pan of salted water till soft. Remove from the pan, cut in half and place into a pan covered to keep warm. In the same pan of boiling water, place the asparagus or French beans and blanch or cook to your liking. Drain and add to the jersey potatoes. Add the butter to the pan, season with salt and pepper and toss