Hubby food #5: Pan-fried salmon with dill

 on a bed of garlic kale and spinach, served with prosciutto-wrapped asparagus

(serves 2)

Ingredients

2 x 200-300g pieces salmon fillet

2 sprigs dill

rind and juice of 1/2 lemon

150g baby spinach

150g kale (1/2 bunch, 2 C chopped)

3 cloves garlic

4 stalks asparagus

2 pieces prosciutto

olive oil

salt and pepper

Method

1. Wash and scale salmon, pat dry and rub in salt on both sides. Sprinkle olive oil, lemon rind and dill over the salmon and let it rest in the fridge for 1/2 hour.

2. Meanwhile, wash the spinach and kale and chop up the garlic into thin slices.

3. Wash the asparagus and cut off the last 3cm on the stalk.

4. Tear the prosciutto into half length-wise and wrap around the asparagus.

5. Grill the asparagus on medium heat for approx 10-15 minutes.

6. In a frypan on medium heat, add 1/2 T of olive oil and sauté the garlic for 30 sec, then add in the kale with a dash of water. Sauté for 2-3 minutes until soft, then add in the spinach and continue cooking for another 2-3 minutes. Season to taste with salt and pepper and remove from the frypan.

7. Wash and dry the frypan, then add in 1 tsp oil. Add in the salmon skin-side down and cook on medium heat for 3-5 minutes until you can see the colour creep up, flip it over and continue to cook for another 3 minutes, or until you can see it is mostly cooked. 
NB. I like it a little rare in the middle, but up to you!
8. Serve by placing the kale and spinach in the middle of the plate, top with the salmon, a couple of thin slices of lemon and a couple of prosciutto-wrapped asparagus spears!