Creamy Tuscan salmon

This 15-minute meal is quick but impressive: salmon fillets in a creamy sauce with spinach and semi-sundried tomato.

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 4 skin-on salmon fillets (about 125-150 g each)
• Olive oil
• 1 tbsp butter
• 1 tbsp crushed garlic
• 1 small brown onion, diced
• 1 cup chopped semi-sundried tomatoes
• 300 ml thickened cream
• a few handfuls of baby spinach
• handful of chopped parsley leaves
• lemon wedges, to serve, optional

Instructions

1. Pat salmon skin dry with a paper towel. Rub skin with olive oil and sprinkle rock salt on top.
2. Heat a pan to a medium-high heat. Once hot, place salmon skin side down and turn the temperature down to medium.
3. Press down on each salmon piece with a flat spatula for about 10 seconds, then cook until you can see salmon has cooked ¾ the way through and skin is crisp – about 4 to 5 minutes.
4. Flip the salmon and cook for a further minute skin side up, then place on a plate to rest.
5. To the same pan, add the butter and gently sauté the garlic and onion, tossing or stirring around so it doesn’t burnt.
6. Add the semi-sundried tomatoes, then add in the cream.
7. After 5 minutes your sauce will be perfectly reduced. Toss in the spinach leaves and stir into the sauce. Take pan off the heat, place the salmon back in the pan off the heat for a few minutes to allow the salmon to heat gently again. Add salt and pepper to taste. Sprinkle over the parsley. Serve with lemon if desired.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.