CREAMY SALMON WITH SPINACH, SUN-DRIED TOMATOES & PARMESAN

Serves 4

Ingredients:

• 4 salmon fillets, skin removed (approx.. 150g each)

• Sea salt flakes

• Cracked black pepper

• 1 tablespoon extra virgin olive oil

• 1 tablespoon butter

• 1 small brown onion, finely diced

• 3 cloves garlic, finely chopped

• 1/3 cup vegetable or chicken stock

• 140g sun dried tomatoes, roughly chopped

• 1.5 cups thickened cream

• 3 cups baby spinach

• 1 cup frozen green peas

• 1/2 cup parmesan, grated

• 2 tablespoons parsley, roughly chopped
  Fresh lemon to serve

Method:

1. 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.

2. 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.

3. 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.