1 piece of Atlantic salmon per person
30g capers soaked and drained
3 tablespoons Extra Virgin olive oil
Add the olive oil and butter to a pan on high heat until the butter melts. Sprinkle the capers over the whole area of the pan and then place the piece of salmon on top of the capers with the skin side up. Cook for about 6-7 mins with a lid on the pan and then carefully turn the fish and cook for another 5mins with the lid off. Remove and serve with skin side down. The capers should be on the top side of the fish. Any remaining capers can be spooned onto the fish. Serve with seasonal vegetables or a garden salad and a wedge of lemon.