Pan Roasted Salmon

A stylish salmon dish served with Roasted Balsamic Cherry Tomatoes, Wilted Spinach and A Basil Pesto

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   1. Preheat oven to 160C.
   2. For the roasted tomatoes, heat the oil in an ovenproof frying pan. add the tomatoes and stir to coat with the oil. Season with salt and pepper, add the balsamic vinegar, then place into the oven for 45 minutes.
   3. For the pesto, place the basil, a little of the oil, pine nuts, in a food processor and blend.
   4. Add a little oil at a time until it comes to the right consistency.
   5. Season accordingly and put aside.
   6. Turn the oven up to 180C/350F/Gas 4.
   7. Put some oil and butter in a non-stick pan and heat up.
   8. Cut the salmon into 4 fillets and season both sides with salt and pepper.
   9. Place the salmon skin side down and fry for 2-3 minutes. Turn and cook for a further 1-2 minutes. Turn back over so that the fish is skin side down and place in the oven for 4 more minutes.
   10. Melt some butter in a pan cook the spinach for 3-4 minutes, or until wilted, then season with salt and pepper.
   11. To serve, pile the wilted spinach onto the serving plate and top with the seared salmon. spoon the roasted cherry tomatoes alongside, then drizzle with the pesto.