- Salmon (2 fillets)
- Chorizo (1 sausage finely sliced)
- White wine (1/2 cup)
- Mixed Color Cherry Tomatoes (10 oz, cut into halves)
- Green Olives (8 – 10 pitted, sliced)
- Basil Leaves (2-3 springs)
- Dill (for garnish)
Season the salmon with salt and pepper and place the salmon flesh side down on a large cold pan and place it on medium-high heat.
Once the pan starts getting hot the salmon starts sizzling and cook for 3 minutes and then flip it over and cook skin side down for 5 minutes or until crispy.
Flip the salmon over and then add the cherry tomatoes and the white wine and cool till the wine is reduced to half and then add the basil leaves.
Mix the olives with a tablespoon of olive oil and a splash of water and then add the mixture into the pan.
Finally add the chorizo and cook for 3-4 minutes or until the chorizo is cooked through.
Divide between the plates with Salmon on top and drizzle over some of the sauce and some fresh dill.