Easy | Prep time: 10 minutes | Cooking time: 15 minutes | Main meal
3 ½ tablespoons Azada Arbequina Extra Virgin Olive Oil
2 Large salmon fillets
6 slices dry cured Spanish jámon
The zest of 1 lemon
Plain flour for dredging
Sea salt for seasoning
A generous handful of fresh dill or parsley
Rinse the salmon in warm water, gently pat dry and season with sea salt.
Heat ½ a tablespoon of the Azada’s Arbequina Extra Virgin Olive Oil in a large skillet over a high heat, once hot add the jámon slices. Cook until golden, turning as needed 2-4 minutes and transfer onto a paper towel.
Mix the lemon zest into the flour. Dredge the salmon in plain flour and shake off any excess. Add the remaining 3 tablespoons of Azada’s Arbequina Extra Virgin Olive Oil to the skillet and add the salmon. Cook the salmon for about 4-5 minutes on each side, turning carefully until it is cooked through with a golden, crispy skin.
Finely chop the remaining jámon and fresh herbs and sprinkle over the fish. Serve immediately and enjoy with a chilled glass of white wine.