Creamy Salmon With Spinach, Sun-dried Tomatoes & Parmesan
Creamy Salmon With Spinach, Sun-dried Tomatoes & Parmesan
Ingredients
- 4 salmon fillets, skin removed (approx.. 150g each),
- sea salt
- cracked black pepper
- 1 tablespoon olive oil extra virgin
- 1 tablespoon butter
- 1 brown onion small, finely diced
- 3 cloves garlic finely chopped
- 1/3 cup chicken stock or vegetable stock
- 140 g sun-dried tomatoes roughly chopped
- 1.5 cups thickened cream
- 3 cups spinach
- 1 cup frozen peas
- 1/2 cup parmesan cheese grated
- 2 tablespoons parsley roughly chopped
- lemon fresh to serve
Instructions
Method:
- Season the salmon pieces with sea salt flakes and cracked black pepper. Place a large frying pan onto medium/high heat. Add half the olive oil and let it get nice and hot. Add the salmon pieces and cook for approx.. 5 minutes each side (or how you like it). Remove the salmon and set aside.
- Melt the butter and add the remaining oil to the pan. Add the onion, cook, stirring for 1-2 minutes. Then add the garlic and do the same. Add the chicken stock (it should bubble) and stir for 2-3minutes. The liquid should reduce and thicken over this time (otherwise turn it up). Add the sun-dried tomatoes and stir through.
- Reduce the heat to low and pour in the cream. Simmer away for approx. 5 minutes. Season well with sea salt & black pepper. Add the spinach and green peas and stir through. Then add the grated parmesan and combine.
- Add the salmon pieces back to the pan and nestle them into the sauce. Then scatter over fresh parsley and squeeze over lemon juice.
Nutrition
Calories: 768kcalCarbohydrates: 27gProtein: 47gFat: 54gSaturated Fat: 27gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 211mgSodium: 408mgPotassium: 2337mgFiber: 5gSugar: 17gVitamin A: 4151IUVitamin C: 26mgCalcium: 303mgIron: 6mg
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