Pan Seared Salmon with Smoked Ham

Take the salmon out of the fridge, rinse with cold water, tap dry with a kitchen towel and set aside. Dice the bacon, thinly slice the garlic and put both into a bowl.

• 5.3 oz Salmon, fresh
• 4 slices of Bacon (~ 1.4 oz)
• 1 Garlic clove (~ 0.1 oz)

Halve the tomatoes and olives and add into a bowl. Add the olive oil, vinegar and basil leaves. Season with salt and pepper.

• 3.5 oz Cherry tomatoes
• 1.4 oz Black olives
• 10 leaves of Basil, fresh (~ 0.1 oz)
• 1 tsp Olive oil
• 1 tsp Balsamic vinegar
• Salt
• Black pepper

Heat the olive oil in a non-stick frying pan over medium heat and add the rosemary.

• 1 tsp Olive oil
• 1 twig of Rosemary, fresh (~ 0.1 oz)

Score the skin of the salmon and season with salt and pepper. Add the salmon flesh side down into the pan and fry until the sides start to turn white.

• Salt
• Black pepper

Turn the fish, add the diced bacon and garlic and fry for approx. 2-4 minutes until the skin of the fish and the ham are crispy.

Turn off the heat, add the olives, basil, and tomatoes, warm briefly with the remaining heat, remove the rosemary and serve.

Enjoy your meal!