Scatter the crushed peppercorns onto a plate.
Dip the sides of each fillet into the peppercorns to evenly coat, then wrap with a slice of Parma ham. Set aside until needed. To make the mash, put the butter beans in a saucepan with the vegetable stock and herbs. Bring to a simmer, then cook for 10 minutes. Heat the sunflower oil in a frying pan over a medium heat. Cook the salmon for 4 minutes on each side or until golden and cooked through.
Meanwhile, cook the broccoli florets in a little water in a saucepan for 2-3 minutes until tender. Drain well and toss with the butter. Use a potato masher or a fork to mash the butter beans until smooth. Stir in the olive oil and season to taste. Serve the salmon with the mash, broccoli and a wedge of lemon to squeeze over.
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