//RECIPE:

Ingredients:

4 salmon fillets

2 cups broccoli florets

1 cup cherry tomatoes

extra virgin olive oil, for rubbing

1/2 cup pitted kalamata olives

1 teaspoon red pepper flakes

1 teaspoon paprika

juice from 1 lemon

4 cloves garlic, minced or grated

2 tablespoons chopped fresh oregano

zest from 1 lemon

splash of white wine

kosher salt and pepper

Instructions:

1. Heat a drizzle of olive oil in your 30 cm HexClad Pan over medium-high heat. 
2. Rub the salmon with olive oil and lemon juice. Sprinkle on chili flakes, paprika, salt, and pepper.
3. Place Salmon flesh side down in the skillet and sear until crisp (about 3-4 minutes). Flip and cook for another minute (or until your desired doneness is reached). Remove the salmon from the skillet and set aside. 
4. Add another drizzle into your 

1. 30 cm HexClad Pan  then add the broccoli. Cook until tender (about 5 minutes).
2. Next, add the tomatoes, garlic, oregano, lemon zest, salt and pepper and cook until the tomatoes begin to burst (about 4-6 minutes).
3. Remove from the heat and add a splash of wine to create a sauce.
4. Add the olives and slide the salmon back into the skillet to warm throughout. 
5. Garnish with fresh oregano, serve and enjoy!