To create a Mediterranean base for your crispy skin salmon, heat the saucepan to medium heat and add Extra-Virgin Olive Oil (to taste). Once it has warmed up, add Zucchini (1) and mix well.
After a few minutes, add Cherry Tomato (12) and Garlic (1 clove), Sun-Dried Tomatoes Packed in Water (to taste), and Salt (to taste).
After 5 minutes add Basil Pesto (1 tablespoon) and mix again. Once combined well, add Fresh Baby Spinach (100 gram) and mix through. Cook for 3 more minutes or until the baby spinach has darkened in colour and cooked through.
Prepare the Salmon Fillet (1) by squeezing some Lemon (to taste) over the top, adding a pinch of Salt (to taste).
Heat a frying pan on medium heat and add Extra-Virgin Olive Oil (to taste). Place the fillet gently into the pan with the skin down and let it simmer. Cook it for approx 5-6 minutes so it begins to become crispy.
Once the skin turns crispy, turn the salmon fillet and cook the other side for 4-5 minutes.
Spread the Mediterranean base on the centre of a plate and place the crispy skin salmon on top. Top with pesto if desired.