This is a very easy recipe to prepare. Season the defrosted salmon fillets with salt and pepper. Heat the remaining olive oil in a pan and quickly sear the salmon fillets on both sides for 2 minutes. Remove the seared salmon from the pan and place into a large oven proof dish. Spread over the sun-dried tomato paste. In the bowl of a food processor, blitz together the breadcrumbs and basil leaves. Stir in the chopped walnuts, butter and season with salt and pepper. Mix together well then press this mixture over the 4 seared salmon fillets. Bake in the oven at 200`c for 8-10 minutes. Meanwhile in another pan, heat together the oil, garlic clove and sprig thyme and cook for a minute or 2 to infuse. Add in the peppers, zucchini and asparagus and pan fry for a few minutes leaving firm. To serve, spoon the pan fried vegetables in the middle of 2 plates. Cover with a handful of fresh spinach leaves and arrange 2 crusted salmon fillets on top.