Method:
1 Heat oil in a saucepan, add the garlic, onion, zucchini and pumpkin and saute for  3-4 minutes, season with salt and pepper. Pour in the stock; add the peas, chickpeas and cannelloni beans, and simmer for 6-8 minutes, season to taste with sea salt and freshly ground black pepper.
2 Process the herbs with a drizzle of olive oil until smooth to form a dressing, season with salt and pepper.
3 Place the salmon into the soup and poach for 3 minutes for rare or until cooked to your liking. Take out and place in a serving bowl, continue to simmer the soup for another 5 minutes or until thickened slightly.
4 Ladle the soup over the salmon, spoon over the herb oil, serv