@liv.kaplan

AD Garlic Tomato Salmon Recipe! In the Woll new Eco Logic Fry Pan. I’ve used Woll pans for years (those that have followed me for a long time will know!), and I love this new sustainably crafted pan, with a solid wood handle, beautiful non-stick surface without the toxic chemicals and well designed heat distribution for the perfect crispy salmon! If you need an everyday pan to create beautiful food throughout the week, and one that is easy to clean (a must!), this pan is perfect for you. #WOLL #EcoLogic #healthydinner #salmonrecipe #healthyrecipe #nutritionist Ingredients * 1 tbsp olive oil, divided * 2 salmon fillets * 1 tsp smoked paprika, divided * Salt and pepper * 1 shallot, finely sliced * 3 cloves garlic, crushed * 1 tin cherry tomatoes * 3 sprigs oregano * 1/2 cup coconut cream, canned * 2 cups chopped Tuscan kale * 1/2 lemon, to serve * A few leaves of fresh basil * Salt and pepper, to taste Method 1. Sprinkle the salmon fillets with 1/2 tsp of smoked paprika, salt, and pepper. Rub with half a tablespoon of olive oil. 2. Heat your Woll Eco Logic Pan over a medium to high heat and place the salmon, skin side down. Using a small plate, apply some pressure to the salmon for about 20 seconds to prevent it from contracting. 3. Continue to cook for about 7 minutes, then flip and cook on the other side for 2 minutes. Set the fish aside. 4. For the sauce, start by heating remaining olive oil in the pan. Add the shallot and garlic to the pan and sauté. Add the cherry tomatoes, oregano, remaining paprika and 60ml of water. Season with salt and pepper. 5. Add the chopped Tuscan kale and let it wilt in the sauce, followed by the coconut cream. 6. Add the grilled salmon back into the sauce and garnish with a squeeze of lemon and a few leaves of fresh basil.

♬ original sound – Liv Kaplan