Crispy Skin Salmon

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Salmon Fillet

Skin-on

1

Zucchini , cubed

12

Cherry Tomatoes , halved

to taste

Salt

1 clove

Garlic , minced

to taste

Sun-Dried Tomatoes

1 Tbsp

Basil Pesto

3 1/3 cups

Fresh Baby Spinach

to taste

Lemons

as needed

Extra-Virgin Olive Oil

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.