Ah, the dreaded 5pm scramble. You’ve just wrestled your way out of your work-from-home sweatpants (or, let’s be real, you’re still in them), and the existential dread of "what's for dinner?" begins to set in. You want something delicious, something healthy, something that doesn't require a culinary degree or a small loan. You want to impress, but also, you really just want to watch Netflix.
Fear not, weary weeknight warrior! Because today, we’re unveiling your new secret weapon: Salmon with Tomatoes, Spinach, and Capers. It’s the kind of dish that makes you look like you just returned from a sabbatical at a Michelin-starred fishing village, when in reality, you just spent 25 minutes (max!) performing culinary magic.
Serving Suggestions (Because A Star Always Has Back-Up):
This dish is practically a complete meal on its own, but if you want to elevate the experience, consider:
- A side of fluffy couscous or quinoa to soak up all those delicious pan juices.
- A simple green salad with a light vinaigrette.
- A crusty piece of bread for maximum sauce-sopping action (no judgment here).
So, next time the dinner bell causes an internal panic, remember your new hero: Salmon with Tomatoes, Spinach, and Capers. It’s quick, it’s healthy, it’s ridiculously tasty, and it proves that you can have it all – even on a Monday. Now go forth and conquer your weeknight! Your taste buds (and your schedule) will thank you.
Prep Time: 15 mins
Cook Time; 10 mins
Serves: 4
Ingredients: 4 salmon fillets, skin on salt ground black pepper 2 tbsp extra virgin olive oil 1 medium onion 1 tbsp oil 2 cloves garlic, minced 450g cherry tomatoes 85g baby spinach 1 tbsp capers a few parsley leaves for garnish (if desired)
Ingredients: 4 salmon fillets, skin on salt ground black pepper 2 tbsp extra virgin olive oil 1 medium onion 1 tbsp oil 2 cloves garlic, minced 450g cherry tomatoes 85g baby spinach 1 tbsp capers a few parsley leaves for garnish (if desired)
Instructions:
1. Heat oven to broil. Coat the base of a baking tray with 2 tablespoons of extra virgin olive oil.
2. Place the salmon fillets, flesh side up on baking tray and drizzle a little more oil over the top of each salmon fillet. Season with a little salt and ground black pepper and cook without turning, until salmon is cooked through, usually 8-10 minutes.
3. Meanwhile, heat oil in large saucepan over medium heat. Add onion and garlic and cook, stirring gently until softened. Stir in the cherry tomatoes, spinach, capers and olives and cook for a further two minutes. Remove pan from heat.
4. Remove salmon fillets from oven and transfer to 4 serving plates. Spoon tomatoes mixture over the salmon and serve.