Crispy Skin Salmon With Smokey Tomato Sauce, Cavolo Nero & Butterbeans

Instructions

1. In a food processor, blitz the garlic, onion, red chilli, and tinned tomatoes, set aside
2. In a saucepan with a little oil, sauté the cavolo nero for 2-3 minutes until tender 
3. Add the blitzed tomato mixture
4. Add the red chilli, chilli sauce, smoked paprika, cumin, and sugar to the pan and cook for about 10 minutes. 
5. Add the butter beans and heat through.
6. Season with salt and pepper, taste and adjust seasoning, set aside
7. Season the salmon fillets with salt and pepper
8. Heat another saucepan on medium-high heat with a little olive oil and butter
9. When the butter starts foaming, add the salmon skin-side down and cook for 5 minutes or until the skin is crispy and golden, it should be cooked about 3/4 way through.
10. Turn the salmon over and cook for another 3 minutes or until cooked to your liking.
11. Place the tomato sauce in your serving dish, top with the crispy skin salmon. 
12. Garnish with lemon wedges and parsley
13. Serve hot and enjoy!