Ingredients

• 175g/6oz salmon fillet
• sea salt and freshly ground black pepper
• 1 tsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1-2 sesame seeds
• 1 tbsp olive oil
• large handful of spinach
• ½ 400g/14oz can cherry tomatoes
• ½ tsp dried chilli flakes

Directions

• Preheat the grill to high.
• Season the salmon fillet with sea salt and freshly ground black pepper. Heat the oil in an frying pan add the salmon skin-side down and cook for 2minutes
• then turn and cook for a further minute. Pour over the vinegar and continue to cook for 2 more minutes.
• Transfer the salmon to a grill pan lined with foil
• skin side-down. Drizzle over the honey and sprinkle with the sesame seeds
• then place under the grill and cook for 3-4 minutes
• or until cooked through.
• Meanwhile
• for the tomatoes
• heat the oil in a large frying pan. Add the spinach and gently fry for two minutes. Add the tomatoes
• chilli flakes and extra oil and allow to simmer and reduce for 2-3 minutes
• until thickened. To serve
• place the spinach onto a warm plate and top with the salmon. Pour over the pan juices.