1  4-oz salmon filet
fresh spinach
roasted red potatoes

Montpellier Butter

1/4 C. basil
1/4 C. parsley
1/4 C. oregano
1/4 C. chives
1 Tbl. tarragon
1/4 C. spinach
1 tsp. capers
1 tsp. chopped pickles
1 clove garlic
1 shallot
1 anchovy filet
1/2 pound butter, softened
1 hard boiled egg yolk
1 fresh egg yolk
1/4 C. olive oil
1 tsp. rice wine vinegar
salt and pepper to taste

Combine all ingredients in food processor and blend together.  Serve with salmon filet.