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One Pan Creamy Tuscan Salmon

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



  1. 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.
  2. 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.
  3. 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.
  4. 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.


Serves 4.

Recipe adapted from


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