Salmon steak with wilted spinach and olive compote

SALMON STEAK WITH WILTED SPINACH AND OLIVE COMPOTE 

Ingredients
Chopped cilantro: 20 gm
Chopped parsley: 20 gm
Chopped garlic:10 gm
Lemon juice: 5 ml
Paprika: 5 gm 
Ground cumin: 10 gm
Olive oil: 10 ml
Salmon fillets: 180 gm
Chilli flakes: 5 gm
Spinach: 50 gm
Kalamata olives: 25 gm
Capers: 15 gm
Salt to taste Pepper to taste

 METHOD: In a food processor, combine cilantro, parsley, garlic and lemon juice. Process it to thoroughly mince garlic and herbs. Add spices and olive oil and process until thoroughly combined into a paste. Season it to taste with salt and pepper. Spread half of the Chermoulla paste on to the fish. Allow it to marinate for 20 minutes. On a baking sheet, lay salmon on an aluminium foil and lay lemon slices on top of the fish. Cover with the remaining Chermoulla and add a small amount of water before folding the fish up into a pouch. Roast it in the oven for eight minutes, then uncover and continue roasting until the fish is cooked through, another 8-10 minutes depending on the thickness of the fish. Serve with olive oil, tossed spinach and olive compote.

 For OLIVE COMPOTE: Heat the olive oil in a large skillet on medium-high heat. Add the onion, garlic, season with pepper, add olives and capers, and cook it for 2 minutes. Remove from heat, add lemon juice and chopped parsley.