One Pan Creamy Tuscan Salmon
½ c semi-dried tomatoes (in oil, drained), chopped
1 ½ T oil reserved from semi-dried tomatoes in oil
4 pinboned portions, skin off
1 onion, finely chopped
3 garlic cloves, crushed
300ml cooking cream
1/3 C light stock (fish, chicken, vegetable)
Salt & pepper
80g baby spinach
1 T drained baby capers
1 t finely grated lemon zest
¼ C small fresh basil leaves
Crusty bread, to serve
- Heat half the reserved oil in a large frying pan over medium-high heat. Cook the salmon for 1 minute each side or until golden. Transfer to a plate.
- Heat the remaining reserved oil in the same pan over medium-high heat. Cook the onion and garlic, stirring often, for 5 minutes or until softened. Add the cream and stock. Season with salt and pepper and bring to the boil.
- Return the salmon to the pan along with the sun-dried tomatoes. Reduce heat and simmer for 3-5 minutes or until salmon is almost cooked through.
- Stir through the spinach, capers and lemon zest. Cook for 1-2 minutes or until spinach is wilted. Scatter over the basil and serve with crusty bread.
Recipe adapted from taste.com.au
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