SERVES 2
INGREDIENTS:
2 Atlantic Salmon Fillets (skin on)
2 Cups of Baby Spinach or Mustard greens or BOTH
1 Leek, (chopped)
1 Cup Green Peas, (cooked)
½ Red Onion (thinly sliced)
*1 Bunch of Watercress (roughly chopped)
Butter
Salt & Pepper (to taste)
1 Lemon (quartered, to serve)
METHOD:
Preheat the oven to 200°C.
Place a large non-stick frying pan over a medium-high heat. Add a small amount of olive oil to the pan. Salt & pepper both sides of the salmon. When the pan is super hot add the salmon to the pan skin side down, and cook until skin becomes crispy, turn the salmon over and seal both the top and sides. Remove from fry pan and transfer to oven – Leave in the oven for around 30 minutes.
When there is around 10 Minutes remaining on the salmon, return the fry pan to a medium high heat. Throw in a generous knob of butter or olive oil if you prefer. Add the leek and red onion and sauté for 5-7 minutes; add the peas, spinach, mustard greens and season with salt & cracked pepper. Toss around the fry pan for another 3 minutes. Turn off the heat, but leave the pan on the stove.
Remove the Salmon from the oven and serve on the plate, add the greens. And squeeze some fresh lemon juice over the salmon and greens.