Season the salmon fish fingers with salt and pepper.
Stir in the Italian herbs and orange zest into the breadcrumbs, seasoning with salt and pepper.
Lightly flour the fingers on one side only before dipping in the egg mix, and then pat the fingers in the crumbs, pressing the crumbs on gently for a neat finish.
Heat 2-3 tablespoons of oil in a large frying pan, once at a medium heat, add the fish fingers crumb side down and pan-fry gently for 2-3 minutes on each side, leaving a golden brown and crispy finish.
Meanwhile, heat the olive oil in a wok or frying pan. Once hot, add the broccoli stir-fry cooking for a few minutes until tender. Season the broccoli with salt and pepper drizzling with the honey to finish.
Present the broccoli stir-fry on plates spooning a little Knorr light yoghurt dressing on top, if using.
Present the salmon fish fingers next to the stir-fry drizzling with warmed lemon butter sauce, if using.