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Vogel St Kitchen’s Salmon Fillet with Slow Roast Tomato, Spinach and Lemon Caper Butter

This quick and easy salmon dish is perfect for when time is sparse. The best part is there is hardly any washing up as the fish, accompaniments and sauce can all be made in the same pan.

Vogel St Kitchen’s Salmon Fillet with Slow Roast Tomato, Spinach and Lemon Caper Butter

1 salmon fillet, pin boned

Handful baby spinach wilted

3 or 4 slow roast tomatoes on the vine

½ cup cubed roasted potatoes

Lemon caper butter

100g butter 

Juice of two lemons

1 tablespoon slivered almonds

Handful capers

Handful finely chopped herbs

Melt butter and warm the rest of sauce ingredients through in a pan.

Heat a cast iron skillet in wood fired oven (or conventional oven), place a little olive oil into pan and then the salmon fillet, skin side down.

Cover with foil then place in the oven for 7-8 minutes until the salmon flakes with a fork but is still pink.

Serve with the warm slow roast tomatoes, wilted spinach, roast cubed potatoes and pour a generous amount of caper butter sauce over the top.

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