Salmon saute with spinach and cherry tomatoes

Step 1

For sautéed salmon

Step 4

Cut the salmon fillet into portions (100-150 g each), vertically. Use a knife to make 2-3 diagonal slashes on the skin side. This will help the fish cook better.

Step 5

Drizzle with some olive oil and season with salt and pepper.

Step 6

Heat a pan over medium to high heat. Place the salmon pieces into the pan skin side down. Press down gently with a spatula and brown on both sides.

Step 7

You will know when the fish has browned sufficiently when you try to turn it over with your spatula and it does not stick to the pan, but lifts easily.

Step 8

When browned on both sides, add the balsamic cream and lemon juice.

Step 9

When the liquids start to thicken, remove from heat.

Step 12

For spinach

Step 15

Slice the zucchini into thick 1 cm rounds.

Step 16

Add some olive oil to the pan. Sauté the zucchini over medium to high heat.

Step 17

Add the spinach. Sauté for 2 minutes until it starts to wilt and lose its volume.

Step 18

Add the cherry tomatoes and fresh thyme. Sauté for 2 minutes.

Step 19

Add the balsamic cream and lemon juice.

Step 20

Serve with ground hazelnuts, extra fresh thyme, salt and pepper.