Heat a small non-stick frying pan with a medium heat and dry roast 1 tablespoon of pinenuts and 1 tablespoon of blanched almonds between 2 to 3 minutes, set aside

Roughly chop 2 cups of tightly packed bagged spinach and add to a mortar, finely mince 1 clove of garlic and add to the mortar, then add the toasted nuts and pound with a pestle for about 2 minutes, then add 3 fresh basil leafs and pound everything together for another 3 minutes, until everything is well mashed

Shred about ⅛ cup of aged queso Manchego cheese into the mortar, season with sea salt and freshly cracked black pepper and mix everything together, now slowly drizzle in about 2-3 tablespoons of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge

Heat a non-stick frying pan with a medium heat

Drizzle 4 fresh salmon fillets with a kiss of extra virgin Spanish olive oil and some fresh lemon juice, then season each fillet with sea salt and freshly cracked black pepper

Once the pan get´s hot, add the salmon fillets to the pan, cook for 3 minutes on each side (total of 6 minutes in the pan) and remove from the pan.

To serve, add the fillets to 4 seperate dishes, add some pesto on top of the fillets, add a streak of pesto on the side of each dish, add a slice of lemon and some cut cherry tomatoes on top