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.

• 5.3 oz Salmon, fresh

Halve the tomatoes and olives. Finely chop the garlic and add everything 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
• 1 Garlic clove (~ 0.1 oz)
• 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 ham and fry for approx. 2-4 minutes until the skin of the fish and the ham are crispy.

• 1.8 oz Ham, smoked

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

Enjoy your meal!