Crispy Skin Salmon That Tastes Like a 5-Star Restaurant

By Vincenzo's Plate · 25 min

Ingredients

Instructions

1. Heat a saucepan on medium with extra virgin olive oil. Once warm, add the zucchini cubes and stir.
2. After a few minutes, add the cherry tomatoes, garlic, sundried tomatoes and a pinch of salt.
3. After 5 minutes, add the pesto and stir again.
4. Once well combined, add the baby spinach and stir through.
5. Cook for 3 more minutes, until the spinach has darkened and is cooked through.
6. Squeeze lemon juice over the salmon fillet and add a pinch of salt.
7. Heat a frypan on medium with extra virgin olive oil (a hint of lemon oil optional, or plain oil works). Place the fillet skin side down gently and cook for about 5-6 minutes, until the skin turns crispy.
8. Turn the fillet and cook the other side for 4-5 minutes.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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GarlicTomatoLemonSpinachCherry tomatoZucchiniSalmonSun dried tomato