Pan Seared Salmon with Tomatoes and Olives

Take the salmon out of the fridge, rinse, pat dry and set aside.

• 5.3 oz Salmon, fresh

Halve the tomatoes and olives. Finely chop the garlic and add everything into a bowl.

• 3.5 oz Cherry tomatoes
• 1.4 oz Black olives
• 1 Garlic clove (~ 0.1 oz)

Add the olive oil, vinegar and rosemary leaves. Season with salt and pepper.

• ½ tsp Rosemary leaves, dried
• 2 tsp Olive oil
• 2 tsp Balsamic vinegar
• Salt
• Black pepper

Heat the olive oil in a non-stick frying pan over medium heat and add the rosemary.

• 1 tsp Olive oil
• 1 twig of Rosemary, fresh (~ 0.1 oz)

Score the skin of the salmon and season with salt and pepper. Heat the canola oil in a non-stick frying pan over medium heat. Add the salmon flesh side down into the pan and fry until the sides start to turn white.

Turn the fish and fry for approx. 2-4 minutes until the skin of the fish is crispy.

Take the fish out of the pan. Add the tomatoes, olives and garlic and into the pan and fry for 2 minutes.

Finely chop the basil. Serve the fish with the tomatoes, basil and olives.

• 10 leaves of Basil, fresh (~ 0.1 oz)

Enjoy your meal!