Pan-Seared Salmon For One

Melt the butter and 1 teaspoon oil in a cast iron skillet. Once the foaming starts to subside, add the tomatoes and cook for about 1 minute. Add the salmon fillet, season with salt and pepper and sear on one side for 3 minutes. Carefully flip with a fish spatula and sear another 2 to 3 minutes. Add the herbs and toss the tomatoes around a bit. They’ll be getting some nice browned marks by now and breaking down a tad.

In the meantime, heat the remaining teaspoon of oil in another small skillet. Add the spinach and wilt, 2 minutes. Toss in a pinch of salt and pepper.

Serve salmon and tomatoes over the wilted spinach and garnish with the capers and a huge squeeze of lemon. You don’t even know.