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

By Vogel St. Kitchen

Vogel St Kitchen’s Salmon Fillet with Slow Roast Tomato, Spinach & 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.

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.

SHARE THIS ARTICLE

Share on facebook
Share on twitter
Share on pinterest

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.