This simple, summery dish makes the best of fresh, flavoursome produce – no fuss!
For the tomatoes and brown shrimp, cut a small cross into the bottom of each tomato and blanch in a pan of boiling water for 20 seconds. Drain and cool under running cold water, then peel away the skins. Remove the seeds and finely chop the flesh.
Warm the oil in a small pan over a medium-low heat. Add the shrimps and gently warm through, then add the chopped tomatoes and herbs. Season to taste with salt and freshly ground black pepper.
For the spinach, melt the butter in a frying pan until foaming, then add the spinach leaves and cook until wilted. Season with salt and freshly ground black pepper, then drain the spinach leaves well. Line a plate with a clean tea towel and place the spinach on top to drain off any more excess liquid.
For the salmon, heat the olive oil in a frying pan and fry the salmon fillets for 1-2 minutes on both sides, or until golden-brown all over and just pink in the middle. Squeeze the lemon juice over at the end of cooking.
Divide the spinach among serving plates and top with the salmon fillets. Spoon the tomato, brown shrimp and herb dressing over.
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