Salmon with Chorizo

Place the fillet skin-side up in a cold non-stick skillet and set it over medium-high heat. After about 3 minutes, when the skillet is hot and the salmon sizzles, flip it and fry for about 5 minutes until crispy and the fish is cooked through (time depends on the thickness of the fillet).

Meanwhile, cut the cherry tomatoes in half, tear off most of the basil leaves, and mix both with 1 tablespoon of red wine vinegar and a pinch of salt and black pepper. Crush the olives, remove the pits, and finely chop the flesh. Mix with 1 teaspoon of extra virgin olive oil and a small amount of water. Slice the chorizo thinly.

2 minutes before the salmon is ready, add chorizo to the pan, and after 30 seconds, add the tomatoes. Plate it up, sprinkle with chopped olives on top, and finish with the remaining basil.