Easy | Prep time: 10 minutes | Cooking time: 15 minutes | Main meal

Serves 2

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 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 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.

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