Creamy Tuscan Salmon

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Serves 4

Indulge in rich, buttery salmon fillets nestled in a luscious garlic cream sauce with bursts of sun-dried tomatoes and fresh spinach. This elegant yet easy one-pan wonder is perfect for a weeknight treat or a special dinner—ready in no time!

Recipe

Serves 4 · Prep 10m · Cook 20m

Ingredients

• 4 The Fish Monger salmon Fillets
• The Olive Tree Olive oil
• 1 tbsp Farmdale butter
• 1 tbsp crushed garlic
• 1 small brown onion - diced
• 300ml Farmdale thickened cream
• 1 cup The Deli chopped sundried tomatoes
• Handful of The Fresh Salad Co. Baby Spinach
• ½ cup The Good Stuff Parsley Leaves
• Stone Mill Salt and Pepper
• Serve with fresh Lemon if desired

Method

1. Pat Salmon skin dry with a paper towel, rub skin with Olive Oil and sprinkle rock salt on top.
2. Heat your pan to a medium-high heat, once hot, place salmon skin side down and turn the temperature down to medium heat.
3. Press down on each Salmon piece with a flat spatula for about 10 seconds whilst skin side down cooking until you can see the salmon has cooked ¾ the way through and the skin is crisp – about 4 to 5 minutes.
4. Flip the Salmon and cook for a further minute skin side up then place on a plate to rest
5. In the same pan, add the butter and gently sauté the Garlic and Onion tossing it around so it doesn’t burn.
6. Add in the semi-sun-dried tomatoes, then add in the cream.
7. After 5 minutes, your sauce will be perfectly reduced. Toss in the spinach leaves and stir into the sauce. Remove the pan from heat and place the salmon back in the pan. Allow the salmon to heat gently again, then add the parsley.