Ingredients

Servings: One

1 tablespoon butter

2 teaspoons extra virgin olive oil, divided

1 cup red and yellow cherry (or grape) tomatoes, some halved, some left whole

1 fresh salmon fillet

1 tablespoon fresh herbs (I use thyme and oregano)

1 teaspoon capers

Juice from half a lemon

Coarse salt and freshly ground pepper

Directions

1. Melt the butter and 1 teaspoon oil in a cast iron skillet. Once the foaming starts to subside, add the tomatoes and cook for about a minute. Add the salmon fillet, season with salt and pepper and sear on one side for three minutes. Carefully flip with a fish spatula and sear another two to the three minutes. Add the herbs and toss the tomatoes around a bit. They’ll be getting some nice brown marks by now and breaking down a bit.
2. In the meantime, heat the remaining teaspoon oil in another small skillet. Add the spinach and wilt for about two minutes. Toss in a pinch of salt and pepper.
3. Serve salmon and tomatoes over the wilted spinach and garnish with the capers and a huge squeeze of lemon. Enjoy!