Ingredients • 2 salmon fillets (about 150–170g each) • 1 tbsp olive oil • 1 tbsp butter • ½ red onion, finely chopped • 3 cloves garlic, minced • 100g sun-dried tomatoes, chopped • 60g baby spinach • 150ml double cream • 100ml chicken or vegetable stock • 1 tsp paprika • 1 tsp dried Italian herbs (or oregano + basil mix) • Salt & black pepper, to taste • Fresh parsley, to garnish
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Instructions • Heat olive oil in a large pan over medium heat. • Season salmon with salt, pepper, and paprika. • Cook for 3–4 minutes per side until golden. Remove and set aside. • In the same pan, add butter and the chopped onion. Sauté for 2–3 mins until soft. • Add garlic and cook for 30 seconds until fragrant. • Stir in sun-dried tomatoes, herbs, and stock. Simmer for 2 minutes. • Pour in double cream, then stir through spinach until wilted. • Simmer for 2–3 minutes until slightly thickened. 4. Combine: • Return salmon to the pan, spooning the sauce over the top. • Simmer gently for another 3–4 minutes. 5. Garnish & serve: • Sprinkle with fresh parsley and serve with mashed potatoes, rice, or crusty bread.
