PAN-FRIED SALMON WITH TOMATOES, OLIVES, LEEKS AND PISTACHIOS.

Rich in omega-3, tasty and versatile, salmon lends itself to being cooked in many different variations.

A friend gave me these cherry tomatoes in sauce to try, and, wow so good (the brand is PRALINA).

If you like fish main courses, pan-fried salmon with cherry tomatoes, olives, leeks and pistachios is just what you need.
Very simple to do and also very fast.

INGREDIENTS:

4 Fresh Salmon Fillets.
2 Tablespoon extra virgin olive oil.
1 Leek.
10 Black olives.
350g. Cherry tomatoes.
10-15 pistachios.
Salt.

PREPARATION:

Take a pan, put the oil, the olives, the pistachios and the leek ①, and brown for a few minutes.
Add the cherry tomatoes ② and simmer over medium heat for 5 minutes ③, add the salmon fillets ④, skinned, and simmer for about 3 minutes on each side ⑤, then transfer to serving dishes and serve.

If you don’t want to remove the skin, make 2 – 3 incisions on the salmon fillets on the skin side, this operation will prevent them from curling up during cooking.