Ingredients

• 1 tbsp olive oil
• 100g/3½oz salmon fillet
• skin on
• 25g/1oz butter
• 100g/3½oz spinach leaves
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 6 cherry tomatoes
• salt and freshly ground black pepper
• 75g/3oz pine nuts
• 3 tbsp olive oil
• ½ tsp salt
• 2 large handfuls fresh basil leaves
• 1 clove garlic
• chopped

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the salmon
• heat the oil in an ovenproof frying pan until smoking and add the salmon
• skin-side down. Fry for 2-3 minutes
• or until the skin is crisp and golden. Turn the salmon over and fry for another 1-2 minutes
• or until lightly golden. Transfer to the oven to cook for 6-7 minutes
• or until the salmon is cooked through.
• For the spinach
• melt the butter in a clean frying pan and cook the spinach for 3-4 minutes
• or until wilted
• then season with salt and freshly ground black pepper.
• For the roasted tomatoes
• heat the oil in an ovenproof frying pan. Add the tomatoes and stir to coat with the oil. Season with salt and freshly ground black pepper
• then place into the oven to roast for 5-6 minutes
• or until softened.
• For the pesto
• place all of the pesto ingredients into a food processor and blend to a smooth paste.
• To serve
• pile the wilted spinach onto a serving plate and top with the seared salmon. Spoon the roasted cherry tomatoes alongside
• then drizzle over the pesto dressing. Serve.