Ingredients (serves 4)

4 x 120g salmon fillets
1 tsp olive oil
1/4 cup finely chopped basil
6 garlic cloves crushed
1 tablespoon white wine
1 tablespoon squeezed lemon juice
1 tbs parmesan cheese shredded
1 shallot, chopped
4 cups spinach leaves
250g cherry tomatoes
Salt & pepper

Method

1. Preheat oven to 180oC. In a large bowl, combine basil, garlic, white wine, lemon juice, and half the oil. Add the fish and coat well, then place onto a lined baking tray.
2. Season salmon lightly with salt and pepper, then sprinkle with parmesan cheese. Cover with baking paper and bake for 20 minutes.
3. In a non-stick frying pan, sauté shallots, tomatoes and spinach until all lightly softened.
4. To serve, place a piece of salmon on the plate and top with spinach and tomatoes.

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