Pesto Salmon

Salmon Fillets
Cherry Tomatoes
Pesto
Butter
Onion
2 Shots White Wine
Olive Oil
Plain Flour
Salt & Pepper


Serving For Two

1. Start by dipping your salmon fillets in a plate with some plain flour. Make sure all the edges are covered by flour and season with salt and pepper. Get a pan and drizzle some olive oil in it. Put it on full heat and wait for it to warm up. When the oil is hot, slowly put the fillets in, but shake down any excess flour off before.
2. Let them colour on both sides, ideally putting the skin side up first. 
3. When the oil has dried up, add a chunk of butter and a half a small onion which has been finely chopped.
4. Let the onion fry and become transparent, then add 2 shots of white wine. Let the alcohol evaporate a little, then add a glass of water to let the fish cook, season again with a little salt and pepper. Put a lid on the pan and let it simmer at a medium heat.
5. When the salmon is cooked, so isn't dark pink inside, add 2 teaspoons of pesto and a couple of cherry tomatoes which have been cut into four.
6. The sauce will still be quite runny as the lid would have kept the moisture in, so turn the heat up to full and let it really bubble away. If you want the sauce to further thicken, add a teaspoon of flour.
7. When the sauce is to you liking, serve up the salmon and add the sauce on top. You can accompany this dish with a side, like a salad or even some boiled rice.

Enjoy!