Creamy Tuscan Salmon

Cooking Instructions

• 1. Pat the salmon fillets dry with kitchen paper. Season both sides with paprika, 1 tsp Italian seasoning, salt and black pepper.
• 2. Heat the olive oil in a large frying pan over medium-high heat. Place the salmon skin-side down, if applicable, and cook for 4–5 minutes. Flip and cook for another 2–4 minutes, depending on the thickness. Remove from the pan and set aside. The salmon should reach an internal temperature of 63°C.
• 3. Reduce the heat to medium and add the butter to the same pan. Add the minced garlic and cook for approximately 30 seconds until fragrant, taking care not to burn it.
• 4. Stir in the sliced sun-dried tomatoes and cook for 1–2 minutes. Pour in the vegetable stock, scraping up any flavourful browned bits from the bottom of the pan.
• 5. Pour in the double cream and add the rest of the Italian seasoning. Simmer gently for 3–4 minutes, stirring occasionally. Stir in the grated Parmesan until melted and the sauce begins to thicken.
• 6. Stir in the fresh spinach and cook until wilted. Add the lemon juice and optional chilli flakes. If the sauce is too thick, add a small splash of stock or water.
• 7. Place the salmon fillets back into the pan and spoon the creamy Tuscan sauce over them. Simmer gently for 1–2 minutes until heated through.
• 8. Serve immediately with pasta, mashed potatoes, rice or crusty bread. Finish with extra Parmesan and fresh herbs, if desired.