Salmon with Vegetables
Whisk eggs with Parmesan cheese and 2 tablespoons of olive oil.
Halve cheese slices crosswise. Rinse basil, shake dry and chop finely.
Cut pocket in each salmon fillet. Season inside and out with salt and pepper and stuff with basil and cheese.
Heat butter in a large skillet. Place flour into a shallow dish. Coat salmon with flour, dip into egg mixture and cook for 5 minutes per side on low heat.
Rinse zucchini and cut into slices. Quarter tomatoes, remove seeds and dice. Heat remaining olive oil in a pan and saute both for about 4 minutes, season with salt and pepper. Arrange salmon with vegetables on plates and serve.