A quick recipe for pan-fried salmon on a bed of baby spinach

Cooking a quick dinner has never been easier! Spend less time in the kitchen with this recipe for pan-fried salmon on a bed of baby spinach.

• Preparation: 10 minutes.
• Cooking: 5 minutes.
• Serves 4.

Ingredients:

• 275 g (10 oz) tagliatelle pasta
• 480 g (1 lb) skinless salmon fillet
• 60 g (1/3 c) green pimento-stuffed olives
• 2 scallions
• 240 g (1 c) cherry tomatoes
• 120 g (4 oz) baby spinach
• 20 fresh basil leaves
• 30 g (2 tbsp) olive oil
• Grated zest and juice of 1 lemon

Instructions:

1. Cook the tagliatelle in a large pot of salted boiling water until tender but still firm to the bite.
2. Meanwhile, cut the salmon fillet into 3.5 centimetre (1 1/2 inch) square chunks. Slice the stuffed olives in half, finely chop the scallions and cut the cherry tomatoes in half. Divide the spinach among four plates and top each portion with five basil leaves.
3. Heat the oil in a large frying pan over high heat. Add the salmon chunks and cook for four minutes, turning occasionally, until they are opaque but soft.
4. Add the olives, lemon zest and juice, and scallions to the pan. Let bubble for a few seconds, then spoon the salmon and its juices over each portion of spinach and basil.
5. Add the tomatoes to the pan and stir for 30 seconds to warm through and stir to incorporate any browned bits from the bottom of the pan.
6. Spoon the tomatoes over the salmon and serve.

• Salmon is a rich source of protein, salmon is also high in vitamin A (great for healthy eyes and skin) and vitamin D (needed to make bones strong and guard against osteoporosis).
• Salmon is a beneficial source of selenium, too, which helps to boost the immune system and regulate the thyroid gland.

Nutritional information: 532 calories, 20 g fat, 3 g saturated fat, 54 g carbohydrates, 34 g protein, 5 g fibre

• Use mixed greens instead of spinach. Try arugula, lamb's lettuce (mâche), mizuna or watercress.
• Use scallops and pancetta instead of the salmon. Dry-fry 120 grams (1/4 pound) diced smoked bacon or pancetta before adding the oil and cook 300 grams (2/3 pound) bay scallops for just until opaque.
• Cook 480 grams (one pound) of squid rings instead of salmon. You can buy squid from the fish counter and ask to have it sliced into rings. Cook as for the salmon in step 2.

• If baby spinach leaves are not available, choose small regular spinach leaves for maximum flavour.
• Avoid mature spinach leaves as these are too tough to eat raw in a salad.
• The heat from the cooked salmon is all that it takes to wilt fresh spinach leaves and enhance their flavour.

Try this recipe with tagliatelle pasta for a warm, vitamin-rich, multi-textured salad.