Ingredients: (serves 1-2)

• Olive Oil (at least 2 tbsp)

• 2 Salmon fillets (skin removed)

• 1 Tbsp of Butter

• 2 cloves of garlic minced (I like to use one clove for each fillet of salmon used)

• 1 small vine of cherry tomatoes (halved or quartered)

• 1.5 - 2 cups of baby spinach

• 60-70 ml of double cream (Depends on the size of your pan. You want enough sauce to cover the entire base of the skillet)

• 2-3 Tbsp Basil, roughly chopped

• 2-3 Tbsp Flat Leaf Parsley, roughly chopped

• 1 Tbsp Parmesan cheese

• 1/2 tsp chilli flakes

• Bread for dipping

• salt and papper to taste

Kit Needed:

1 pan (at least 7-8 in), stove, spatula, and aluminum foil to cover the pan

Packing Tips:

Bag and freeze the salmon fillets the night before you leave. The salmon will then thaw throughout your hike. When packing place the frozen salmon next to your cream and butter to keep it cold during the hike. Everything then goes into a large ziplock bag (this does get reused often if it is not used as a garbage bag)

Method:

1. Heat 1 tbsp of olive oil in your pan on medium high heat.

2. Season Salmon fillets with salt and pepper and place in the pan. Sear the salmon until it begins to brown. Flip and repeat the process on the other side. You do not want to cook the salmon completely. It will finish cooking in the sauce later.

3. While the salmon is searing mince your garlic and halve/quarter (depends on your preference) your cherry tomatoes.

4. Once the salmon has been browned on both sides (The salmon will not yet fully be cooked) remove and carefully wrap it aluminum foil. We will use this foil later to cover the pan.

5. Do not wipe the pan. Lower the heat to medium and add the butter and the minced garlic with a pinch of salt. Cook until fragrant. 1-2 min

6. Now add the cherry tomatoes to the pan with the garlic with a pinch of salt. Cook until the tomatoes just begin to soften. During this time you can roughly chop the parsley and basil

7. Add the baby spinach to the pan. Stir to combine and cook until the spinach just begins to wilt.

8. Once the spinach has begun to wilt add the heavy cream, Parmesan and chili flakes. Stir to combine. Simmer for 1 min on low heat.

9. Now carefully add your salmon fillets back into the pan nestling each fillet in the sauce. Cover the pan with aluminum foil and cook on low heat until the salmon has cooked through. On this camp with the wood stove it took roughly 4-5 min.

10. Top with a little basil, parsley and maybe some Parmesan for garnish and enjoy!

    If you would like to add to this dish:

    At home we usually get a large French baguette and just use the toasted bread to wipe the pan clean of sauce. Not the healthiest meal, but it's extremely tasty.

    I will sometimes also pair this dish with asparagus.