Instructions

1. Heat a large frying pan over medium heat, once hot, drizzle with olive oil.
2. Arrange the salmon in the pan, skin side down, season with salt and pepper and cook until the skin is golden and crispy, 1-2 minutes.
3. Turn salmon over and cook for another 1-2 minutes until golden.
4. Remove the salmon from the pan and set aside on a clean plate.
5. To the pan add the cream cheese, stirring to help it melt, then stir in the pesto and stock. Simmer gently for about 5 minutes, stirring occasionally.
6. Add the tomato and spinach and cook just until the spinach has wilted. Taste for seasoning and add more salt or pepper if needed.
7. Return the salmon to the pan, skin side down, then cover with a lid and cook until the salmon is cooked through, 3-5 minutes.
8. Squeeze over a bit of lemon juice then garnish with torn basil leaves. Serve with cooked rice of choice.