Lemon Salmon & Crispy Capers Greens

• Salmon(2)
• Baby Spinach(200 g)
• Capers(2 tbsp)
• Garlic(2 cloves)
• Lemon(1)
• Parmesan(20 g)
• Olive oil(2 tbsp)
• Butter(15 g)
• Salt(½ tsp)
• Black pepper(¼ tsp)

Method

1. 1

   Pat the {Salmon} dry. Finely chop the {Garlic}, grate the {Parmesan}, and zest then halve the {Lemon}.

   ~8 min

2. 2

   Heat {Olive oil} in a large skillet over medium-high heat. Add the {Capers} and cook until they open and turn crisp, about 2 minutes. Scoop them out to a plate, leaving the oil behind.

   ~2 min

3. 3

   Season the {Salmon} with {Salt} and {Black pepper}. Add to the skillet and cook for 3 minutes on the first side, then turn and cook 2 minutes more until just cooked through.

   ~5 min

4. 4

   Transfer the {Salmon} to a plate. Lower the heat to medium, add the {Butter} and {Garlic}, and cook for 30 seconds. Add the {Baby Spinach}, {Lemon} zest, and juice from half the {Lemon}. Toss for 2 to 3 minutes until the greens are wilted and glossy. Stir in half the {Parmesan}.

   ~4 min

5. 5

   Pile the lemony greens onto plates, set the {Salmon} on top, and finish with the crispy {Capers}, the remaining {Parmesan}, and wedges from the rest of the {Lemon}.

   ~6 min