Pan fried salmon with rainbow chard and a lemon, paprika and oregano dressing

Ingredients

4 x 120g potions of skin on, pin boned salmon fillets

1 bunch of rainbow chard, you can use silverbeet or a bunch of English spinach- washed and roughly chopped.

Dressing

Zest and juice of 1 lemon

2 tsp paprika

1 tsp cinnamon

1 tsp honey

3 cloves, peeled, crushed garlic

1 tbsp extra virgin olive oil

2 tbsp water

2 tbsp fresh oregano leaves

In a small bowl mix altogether and set aside.

In a medium pan heat a little ghee/coconut oil and season your salmon with salt and pepper. Salt on the skin side help to crispen it. Place the salmon in the pan skin side down and cook for 2-3 minutes then turn over and cook a further 2-3 minutes. You still want it a little pink in the middle to remain soft and juicy. While that is cooking steam your chard( and other veg if using)for 2 minutes. Take out your salmon and chard and put on your plates, in the same pan put in your dressing, leave it off the heat. You just want to warm through your dressing. Pour your dressing over your salmon and chard. I serve this up with extra steamed buttered broccoli and carrots.