Tuscan Salmon

 

4 salmon filets

1 small onion, chopped

5-6 garlic cloves, thinly sliced

2 teaspoons olive oil

2 tablespoons (30g) butter

5 ounces (142g) sun dried tomatoes in olive oil, drained

1/3 cup (80ml) dry white wine

1/3 cup (80ml) vegetable broth

1 3/4  (420g) cup heavy cream, or half and half

4 cups (120g) fresh baby spinach leaves

1/2 cup (50g) parmesan cheese

fresh parsley 

salt & pepper to taste

1. heat olive oil. Season salmon with salt and pepper and sear skin side first. Set aside

2. in the same pan, melt the butter. Add garlic and cook until fragrant. Add onion, and cook until translucent. Add dried tomatoes and cook for 1-2 minutes

3. pour in wine and broth, and let reduce a bit. Add cream, and simmer until thickened. Season with salt and pepper

4. add spinach leaves, and allow to wilt in the sauce, then add in the cheese

5. return salmon to pan, and sprinkle with parsley

Serve over Vermicelli, and sprinkle with extra parmesan cheese