Pan-fried Salmon in a Cherry Tomato and Basil Sauce

Start by making the sauce. Halve a handful of the tomatoes, and leave the rest whole, then heat 4 tbsp of olive oil in a frying pan and add the garlic. Fry for 30 seconds until it becomes fragrant - don't allow the garlic to burn otherwise it will become bitter

Stir in the the tomatoes and allow to cook for a few minutes to soften and release their juices, then add the juice of half a lemon and the chopped basil leaves. Season with salt and pepper, turn off the heat and set aside.

Pat the salmon dry with paper towels, then season the skin side with salt and pepper.

Heat 2 tbsp of olive oil in a separate frying then add the salmon skin side down, season the top of the salmon with a little salt and pepper and leave to cook for about 4-5 minutes depending on the thickness of your salmon. If you look at the side of the salmon, you will be able to see it change color as it cooks through.

When nearly cooked through, turn the salmon over and cook on the top side for 1-2 minutes until cooked all the way through.

Tip: you can use a food thermometer if you're unsure if the salmon is cooked; if it reaches be 63C / 145F it's ready

Serve the salmon with the tomato sauce spooned over the top, and a few fresh basil leaves if using. I like to serve mine with mash or Jersey Royal potatoes when they are in season.