Creamy Tuscan Salmon with Wilted Spinach

Ingredients

• 4 salmon fillets
• 200 ml double cream
• 80 g sun-dried tomatoes
• 150 g baby spinach
• 3 clove garlic cloves
• 40 g parmesan
• 2 tbsp olive oil
• 1 tsp dried basil

Method

1. 1

   Season the salmon fillets with salt and pepper. Heat the olive oil in a large frying pan over medium-high heat.

2. 2

   Fry the salmon skin-side up for 4 minutes, flip and cook for a further 3 minutes. Remove and set aside.

3. 3

   In the same pan, fry the crushed garlic for 30 seconds, then add the sun-dried tomatoes and dried basil. Stir for 1 minute.

4. 4

   Pour in the double cream and bring to a gentle simmer. Stir in the grated parmesan until melted and smooth.

5. 5

   Add the spinach and stir until wilted. Return the salmon to the pan, spoon sauce over, and serve immediately.