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
- 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.
- 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.
- Serve salmon and tomatoes over the wilted spinach and garnish with the capers and a huge squeeze of lemon. Enjoy!