Salmon in Creamy Sauce with Sun-Dried Tomatoes

4 SERVINGS

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INGREDIENTS

1 small yellow onion (approx. 50 g)
4 cloves of garlic
50 g sun-dried tomatoes
100 g Parmesan
4 salmon fillets (4× approx. 125 g)
2 tablespoons canola oil (or sunflower oil)
1 tablespoon butter
400 ml canned coconut milk (or cooking cream with 12% fat)
2 handfuls of fresh parsley (approx. 8 g)
150 g fresh baby spinach (or thawed)
Salt
Pepper

INSTRUCTIONS

1
First, peel and finely chop the onion and garlic, cut the sun-dried tomatoes into pieces, finely grate the Parmesan, and wash, dry, and season the salmon fillets with salt and pepper on both sides.
2
Take a larger pan and heat the canola oil over medium heat. Place the salmon fillets skin-side down in the hot oil and fry for about 30 seconds over medium heat. Then reduce the heat to low and fry the salmon for another 5–6 minutes. Next, turn the fillets over and fry for another 1–2 minutes on the other side over low heat. Remove the fried salmon from the pan and set aside.
3
Now add the butter, chopped onion, chopped garlic, and chopped sun-dried tomatoes to the pan and sauté for 1–2 minutes over low heat. Pour in the coconut milk, add the grated Parmesan, and mix. Return the fried 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 minute over low heat, then remove the mixture from the heat and serve.

Tip

Serve with rice and a slice of lemon.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.