Cooking Instructions
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Step 1
Oil your
Skin-On Salmon Fillets (2)
all over with
Olive Oil (1 Tbsp)
. Season both sides with
Salt (1/2 Tbsp)
and
Ground Black Pepper (1/2 Tbsp)
.
Step 2
Place skin side down into a non stick pan over a medium heat. Now 90 percent of the cooking will be done on the skin side, this will give you a crispy skin but also protect the salmon from becoming dry. Depending on the size of the salmon fillet, you’ll need to cook them anywhere from 7-10 minutes. Once cooked allow to rest on a warm plate.
Step 3
Leave all the oil in the pan and add
Unsalted Butter (1 Tbsp)
. Wait for it to foam and then add
Garlic (1/2 Tbsp)
and
Cherry Tomatoes (15)
. Turn the heat up to a medium high and cook the tomatoes until they start to blister and slightly collapse.
Step 4
Add in the
Fresh Baby Spinach (4 cups)
and let it wilt down which should only take 30 seconds. Once wilted, add the
Cream (1 cup)
,
Grated Parmesan Cheese (1 Tbsp)
, and
Fresh Parsley (1/4 cup)
. Mix well and cook for 2 minutes or until the cream has warmed through and reduced slightly. Finally squeeze over some juice from the
Lemon Juice (1/2)
and mix through.
Step 5
To serve, pile the creamy tomato and spinach mixture onto the centre of the plate. Top with the salmon and serve immediately with an extra squeeze of lemon juice over the salmon.
