Salmon in creamy sauce with sun-dried tomatoes

First, peel and finely chop the onion and garlic, cut the sun-dried tomatoes into pieces, finely grate the Parmesan, and wash, pat dry, and season the salmon fillets with salt and pepper on both sides.

Take a large pan and heat rapeseed oil in it over medium heat. Place the salmon fillets skin-side down into the hot oil and sear for about 30 seconds over medium heat. Then reduce the heat to low and sear the salmon for another 5–6 minutes. Afterward, flip the fillets and sear for another 1–2 minutes on the other side over low heat. Remove the seared salmon from the pan and set aside.

Now add butter, chopped onion, chopped garlic, and chopped sun-dried tomatoes to the pan and sauté for 1–2 minutes over low heat. Then pour coconut milk over the sautéed mixture, add grated Parmesan, and mix. Return the seared salmon to the pan and cook for 4–5 minutes over low heat. Meanwhile, finely chop the parsley. Finally, stir in the baby spinach and chopped parsley, cook everything for another 1 minute over low heat, then remove the mixture from the heat and serve.