Seared salmon with spinach, roasted tomatoes and pesto dressing recipe
 1 tbsp olive oil100g/3½oz salmon fillet, skin on 1 tbsp olive oil 100g/3½oz salmon fillet, skin on 25g/1oz butter100g/3½oz spinach leavessalt and freshly ground black pepper 25g/1oz butter 100g/3½oz spinach leaves salt and freshly ground black pepper 2 tbsp olive oil6 cherry tomatoessalt and freshly ground black pepper 2 tbsp olive oil 6 cherry tomatoes salt and freshly ground black pepper 75g/3oz pine nuts3 tbsp olive oil½ tsp salt2 large handfuls fresh basil leaves1 clove garlic, chopped 75g/3oz pine nuts 3 tbsp olive oil ½ tsp salt 2 large handfuls fresh basil leaves 1 clove garlic, chopped Method Preheat the oven to 180C/350F/Gas 4.For the salmon, heat the oil in an ovenproof frying pan until smoking and add the salmon, skin-side down. Fry for 2-3 minutes, or until the skin is crisp and golden. Turn the salmon over and fry for another 1-2 minutes, or until lightly golden. Transfer to the oven to cook for 6-7 minutes, or until the salmon is cooked through. For the spinach, melt the butter in a clean frying pan and cook the spinach for 3-4 minutes, or until wilted, then season with salt and freshly ground black pepper.For the roasted tomatoes, heat the oil in an ovenproof frying pan. Add the tomatoes and stir to coat with the oil. Season with salt and freshly ground black pepper, then place into the oven to roast for 5-6 minutes, or until softened. For the pesto, place all of the pesto ingredients into a food processor and blend to a smooth paste.To serve, pile the wilted spinach onto a serving plate and top with the seared salmon. Spoon the roasted cherry tomatoes alongside, then drizzle over the pesto dressing. Serve. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the salmon, heat the oil in an ovenproof frying pan until smoking and add the salmon, skin-side down. Fry for 2-3 minutes, or until the skin is crisp and golden. Turn the salmon over and fry for another 1-2 minutes, or until lightly golden. Transfer to the oven to cook for 6-7 minutes, or until the salmon is cooked through. For the salmon, heat the oil in an ovenproof frying pan until smoking and add the salmon, skin-side down. Fry for 2-3 minutes, or until the skin is crisp and golden. Turn the salmon over and fry for another 1-2 minutes, or until lightly golden. Transfer to the oven to cook for 6-7 minutes, or until the salmon is cooked through. For the spinach, melt the butter in a clean frying pan and cook the spinach for 3-4 minutes, or until wilted, then season with salt and freshly ground black pepper. For the spinach, melt the butter in a clean frying pan and cook the spinach for 3-4 minutes, or until wilted, then season with salt and freshly ground black pepper. For the roasted tomatoes, heat the oil in an ovenproof frying pan. Add the tomatoes and stir to coat with the oil. Season with salt and freshly ground black pepper, then place into the oven to roast for 5-6 minutes, or until softened. For the roasted tomatoes, heat the oil in an ovenproof frying pan. Add the tomatoes and stir to coat with the oil. Season with salt and freshly ground black pepper, then place into the oven to roast for 5-6 minutes, or until softened. For the pesto, place all of the pesto ingredients into a food processor and blend to a smooth paste. For the pesto, place all of the pesto ingredients into a food processor and blend to a smooth paste. To serve, pile the wilted spinach onto a serving plate and top with the seared salmon. Spoon the roasted cherry tomatoes alongside, then drizzle over the pesto dressing. Serve. To serve, pile the wilted spinach onto a serving plate and top with the seared salmon. Spoon the roasted cherry tomatoes alongside, then drizzle over the pesto dressing. Serve.