Spanish Salmon with Chorizo, Cherry Tomatoes and Olives

The best midweek dinners are simply, quick and delicious and this recipe ticks every box. Crispy-skinned salmon with just-cooked flesh; spicy, crunchy chorizo; juicy cherry tomatoes; fresh broccoli; salty olives and flavour-packed basil - a combination created in Mediterranean heaven!

This dish can be on the table in around 15 minutes, making it perfect for those evenings when you're short on time and starving! I also love this dish as a luxurious lunch and it tastes almost as good cold as it does warm.

Spanish Salmon with Chorizo, Cherry Tomatoes and Olives
Serves 2

2 salmon fillets, skin on

300g cherry tomatoes, halved

handful fresh basil, roughly chopped

2 tsp sherry or red wine vinegar

olive oil

1 heaped tbsp black olives, very finely chopped

50g chorizo, very finely sliced

140g tenderstem broccoli, blanched and halved

Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat. As the pan comes up to temperature and the salmon begins to sizzle (about 3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crisp and just cooked (depending on its thickness). Remove from the pan and left to rest on some kitchen paper.

Meanwhile, in a medium-sized bowl toss together the tomatoes and basil with the vinegar and a pinch of sea salt and black pepper. In a small bowl, mix the chopped olives with 1 teaspoon of olive oil and a splash of water.

Once the salmon is cooked, add the chorizo to the pan and fry for 2 minutes, then toss in the dressed tomatoes and the blanched broccoli. Stir fry for a few minutes. Divide between your plates and place the salmon on top. Spoon over the dressed olives and serve.