Step One

To create a Mediterranean base for your crispy skin salmon, heat the saucepan on medium heat and add extra virgin olive oil.

Once it has warmed up, add cubes of zucchini and mix well.

After a few minutes, add cherry tomatoes, garlic, sundried tomatoes and a pinch of salt.

After 5 minutes add pesto and mix again.

Once combined well, add baby spinach and mix through.

Cook for 3 more minuetes or until the baby spinach has darkened in colour and cooked through.

Step Two

Get the salmon fillet and squeeze some lemon juice over the top, adding a pinch of salt.

Heat a frypan on medium heat and add extra virgin olive oil with a hint of lemon (you can use regular extra virgin olive oil too).

Place the fillet gently into the frypan with the skin down and let it simmer. Cook it for approx 5-6 minutes so it begins to become crispy.

Once the skin turns crispy, turn the salmon fillet and cook the other side 4-5 minutes.

E ora si mangia, Vincenzo’s Plate….Enjoy!