Creamy One Pan Tuscan Salmon
Ready in 20 minutes
2 Sustainably sourced salmon fillets
75g sundried tomatoes (approx 10 tomatoes), sliced into strips
100g fresh baby plum or cherry tomatoes
2 garlic cloves
60g fresh baby spinach leaves
125ml cream, or dairy-free alternative (I used Elmlea Plant Cream)
A large handful of parsley and basil, chopped
20g parmesan (leave out if making dairy-free)
Extra fresh herbs to serve
- Pat the salmon fillets dry with a piece of kitchen towel and season on both sides with a little salt and pepper.
- Heat 1 tbsp olive oil in a large non stick frying pan over a medium-high heat. Once the oil is hot, add the salmon fillets, skin side up first and cook for 6 minutes. Turn over and sear for another 2 minutes skin side down. Remove from the pan and set aside.
- Heat another tablespoon of olive oil (or butter if making with dairy), add the garlic and fry for 1-2 minutes until golden. Follow in with the sliced cherry and sun-dried tomatoes and fry for another 5 minutes on a medium heat until the fresh tomatoes have are softening and releasing their flavours into the oil/butter.
- Add the tomato puree and spinach leaves and cook for a further minute until it has wilted, then add the cream, stir together and turn the heat down a little. Add the parmesan at this point too if using it.
- Add the salmon back into the pan (skin side down) and simmer for another couple of minutes until the sauce has thickened a little and turned a lovely orange colour and the salmon is warmed through.
- Generously squeeze over lemon juice and some additional fresh herbs to serve.