Cooking Instructions
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Step 1
To create a Mediterranean base for your crispy skin salmon, heat the saucepan to medium heat and add
Extra-Virgin Olive Oil (as needed)
. Once it has warmed up, add
Zucchini (1)
and mix well.
Step 2
After a few minutes, add
Cherry Tomatoes (12)
,
Garlic (1 clove)
,
Sun-Dried Tomatoes (to taste)
, and
Salt (to taste)
.
Step 3
After 5 minutes add
Basil Pesto (1 Tbsp)
and mix again. Once combined well, add
Fresh Baby Spinach (3 1/3 cups)
and mix through. Cook for 3 more minutes or until the baby spinach has darkened in colour and cooked through.
Step 4
Prepare the
Salmon Fillet (1)
by squeezing some
Lemons (to taste)
over the top, adding a pinch of
Salt (to taste)
.
Step 5
Heat a frying pan on medium heat and add
Extra-Virgin Olive Oil (as needed)
. Place the fillet gently into the pan with the skin down and let it simmer. Cook it for approximately 5-6 minutes so it begins to become crispy.
Step 6
Once the skin turns crispy, turn the salmon fillet and cook the other side for 4-5 minutes.
Step 7
Spread the Mediterranean base on the centre of a plate and place the crispy skin salmon on top. Top with pesto if desired.
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