Tuscan Salmon

Ingredients

• 4salmon fillets, about 6 oz (170 g) each, skinless
• 1 tspsalt
• 1/2 tspblack pepper
• 1 tbspolive oil
• 1 tbspbutter
• 4 clovesgarlic, minced
• 1/3 cupsun-dried tomatoes in oil, drained and chopped
• 1 tspItalian seasoning
• 1/2 cupchicken stock
• 1 cupheavy cream
• 1/3 cupParmesan, finely grated
• 3 cupsbaby spinach

Method

1. 1

   Pat the salmon dry and season both sides with the salt and pepper.

2. 2

   Heat the olive oil in a large skillet over medium-high heat. Lay the salmon in, rounded side down, and cook for 4 minutes without moving it, until golden. Turn and cook for 2 to 3 minutes more, until it flakes and reaches 145°F in the center. Move it to a plate.

3. 3

   Lower the heat to medium and add the butter. When it foams, stir in the garlic for 30 seconds, then the sun-dried tomatoes and Italian seasoning for 1 minute.

4. 4

   Pour in the stock and scrape up the browned bits. Simmer for 1 minute, then stir in the cream and Parmesan and simmer for about 3 minutes, until slightly thickened. Add the spinach and stir until it wilts, about 1 minute.

5. 5

   Return the salmon to the pan, spoon the sauce over it and warm through for 1 to 2 minutes. Serve straight away.

Nutrition per serving