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
Juice of two lemons
1 tablespoon slivered almonds
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.