Grilled Salmon with Spinach and Tomato Stack


2 tbsp extra virgin olive oil
1 cup spinach
1 fillet of salmon
2 tbsp fresh basil
1 medium tomato
1 tbsp balsamic vinegar

You'll start by brushing the pan with olive oil, heating it until it's sizzling hot, and then put the salmon down, skin side down.

Add the tomato (sliced) and sprinkle half the basil leaves and cook for 3-4 minutes.

Turn over the salmon and tomato and cook for another 2-3 minutes, until the salmon is cooked through but still tender.

Remove the pan from the heat; put the spinach leaves on the serving plate, top with the tomato slices, and then the salmon.

Drizzle with a few drops of olive oil and some balsamic vinegar, then sprinkle with the remaining chopped basil leaves. Serve immediately.

No comments:

Related Posts with Thumbnails