Creamy Tuscan Salmon with Wilted Spinach
Ingredients
- 4 salmon fillets
- 200 ml double cream
- 80 g sun-dried tomatoes
- 150 g baby spinach
- 3 garlic cloves
- 40 g parmesan
- 2 tbsp olive oil
- 1 tsp dried basil
Nutrition (per serving)
- Calories
- 658 kcal
- Protein
- 35 g
- Carbohydrate
- 11.5 g
- of which sugars
- 9.1 g
- Fat
- 51.6 g
- of which saturates
- 21.7 g
- Fibre
- 3.4 g
- Salt
- 1.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the salmon fillets with salt and pepper. Heat the olive oil in a large frying pan over medium-high heat.
- 2
Fry the salmon skin-side up for 4 minutes, flip and cook for a further 3 minutes. Remove and set aside.
- 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
Pour in the double cream and bring to a gentle simmer. Stir in the grated parmesan until melted and smooth.
- 5
Add the spinach and stir until wilted. Return the salmon to the pan, spoon sauce over, and serve immediately.
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