- 4 salmon fillets
- 1 lemon
- 1 tsp of chilli flakes
- 1 tsp of paprika powder
- 1 head of broccoli
- 1 cup of Kalamata olives (pitted)
- 2 handfuls of cherry tomatoes
- 2 cloves of garlic
- 2 tbsp of fresh oregano
- Zest of a lemon
- A dash of white wine
- Olive oil
- Salt and pepper to taste
Rub the olive oil and lemon juice into the salmon fillets. Sprinkle over the chilli flakes, paprika powder, salt and pepper. Fry the salmon for 2 to 3 minutes until crispy.
Remove the fillets from the pan, add a little more oil and sauté the broccoli until soft.
Add the cherry tomatoes, garlic, oregano, lemon zest, salt and pepper to the pan. Allow to simmer for 5 minutes, until the tomatoes burst.
Remove the pan from heat and add a dash of white wine to create a sauce.
Add the olives and salmon to the pan and make sure all ingredients are hot. Sprinkle on some extra oregano for the finishing touch.