Creamy Spinach and Sundried Tomato Salmon

Alright it looks like we have some some salmon fans in the crowd! After many of you asked, we got to it and here is the recipe for our CREAMY spinach and sundried tomato SALMON. The tasty flavours work so well in this dish and we hope you enjoy it one night soon in your kitchen 🙂

4x150g fillets or salmon, skinless seasoned with salt and pepper
1 tsp olive oil
1 tsp butter
6 cloves garlic, finely diced
1 small yellow onion, diced (about 1 cup)

150g jarred sun dried tomato strips in oil, drained
1/4 cup half and half (organic)

1/3 cup fish stock (organic, all natural, we bought ours in the can from Marketfresh)
Salt and pepper (to taste)
3 cups baby spinach leaves
6 tbsp grated Parmesan cheese
1 teaspoon cornstarch (mix with 1 tbsp water to dissolve)
1/8 cup fresh parsley (chopped)

1) Heat the olive oil in a large saute pan over medium-high heat. Season the salmon fillets with salt and pepper and sear in the hot pan (5 minutes on each side) or until cooked through. Once cooked, remove from the pan and set aside.

2) Melt the butter in the remaining juices leftover in the pan. Add in the garlic and onion and cook until softened. Pour in the stock and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes. Reduce heat to low heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

3) Add in the spinach leaves and allow to wilt in the sauce then finally, add in the Parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. Then add in the cornstarch to thicken the sauce (add more if you want it thicker). Make sure you stir the sauce as you add the cornstarch and add the first tsp and cook for 3 mins before deciding to add more! Add the salmon back into the pan, sprinkle with the parsley to finish. 

*We served ours over rice (100g portion for me, 150g for Jon and a side of green beans to bulk up our veggies for the day (rice and veggies not included in macros)*

Macronutrient Breakdown (per serving):

Calories-428

Fat-27g

Carbohydrates-6g

Protein-35g

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