Salmon Tomato Basil Skillet

Ingredients

• 200 g salmon
• 150 g cherry tomatoes
• 80 g spinach
• 1 medium zucchini
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1 tbsp torn basil
• to serve lemon zest

Method

1. Step 1

   Pat the 200 g salmon dry, remove any pin bones, and cut it into large bite-sized cubes.

2. Step 2

   Halve the cherry tomatoes (150 g), roughly chop the spinach (80 g), and slice the zucchini into half-moons (1 medium).

3. Step 3

   Season the salmon with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, then brown it in a large skillet until cooked through. Remove it briefly if the pan starts to get crowded.

4. Step 4

   Add the vegetables to the same skillet and cook them for 3 to 5 minutes until they soften slightly but still keep some color.

5. Step 5

   Stir in the ingredients for the lemon basil pan sauce and let everything bubble gently for 1 to 2 minutes.

6. Step 6

   Return the cooked salmon to the skillet if you removed it, and stir until everything is coated and hot.

7. Step 7

   Taste for salt and acidity, then serve the skillet straight away with basil and lemon zest on top.