Panfried salmon with spinach, chilli omelette

Prepare per person:

Sprinkle white pepper and a dash of salt on the top side of fresh salmon fillet portions. Leave the skin on.

Wash a handful of spinach leaves and drain.

Lightly whisk 3 eggs and sprinkle in some black pepper and dash of salt. Grate 2 garlic cloves and measure out 1 tsp easy chillies stirring into the egg.

Heat 2 tbsp oil in a fry pan on highest hob heat. and put the salmon fillets skin side up in the fry pan. add a lid and leave to fry for 4 minutes until golden brown. Turn the salmon over and add 2 tsp butter evenly over the salmon upper side. Lower the heat to medium / hot, add a lid and leave for 3 minutes to crisp the skin side, basting occasionally with the melted butter. When done remove from the pan to plate and rest them whilst making the omelette.

Add 1 tsp oil to the fry pan along with the drained spinach and stir in 2 tbsp frozen peas (single frozen not clumped together) and stir for one minute over medium heat.

Stir in the egg mixture for one minute. Flatten into the pan to set for one minute. Repeat stir and flatten actions once more. Turn the heat off, add a lid and leave in the pan whilst you rinse some fresh rocket.

Add the omelette alongside the salmon fillets with a few sprigs of rocket on top of both salmon and omelette. Add 2 halved plum tomatoes and drizzle the whole dish with olive oil.

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