Amazing Tuscan Salmon

The cold season is approaching, so why not bring the sun of the Mediterranean to our plate? Turn a weeknight dinner into a gastronomic experience with this fabulous salmon recipe.

Ingredients (for 3 to 4 people)

3 salmon fillets

5 garlic cloves, diced

1 small yellow onion, diced

1/3 cup (80 ml) vegetable broth

2 teaspoons (5 ml) olive oil

2 tablespoons (30 ml) butter

5 ounces (150 g) sun-dried tomatoes in oil, drained of oil

3/4 cup (175 ml) heavy cream

3 cups (750 ml) baby spinach leaves

1/2 cup (125 ml) grated Parmesan

1 tablespoon (15 ml) fresh parsley, chopped

Salt and pepper, to taste

Preparation

1. Heat the oil in a large pan over medium-high heat.

2. Salt and pepper the salmon fillets on both sides and sear in the hot pan, flesh side first, for 5 minutes on each side.

3. Remove the cooked salmon fillets and set aside.

4. In the same pan, melt the butter in the remaining cooking juices.

5. Add the garlic and fry until fragrant (about a minute).

6. Add the onion and sauté until translucent.

7. Add the sun-dried tomatoes and fry for 1 to 2 minutes.

8. Pour in the vegetable broth and allow the sauce to reduce slightly.

9. Reduce the heat to low, add the heavy cream and bring to a gentle boil, stirring occasionally.

10. Salt and pepper the sauce to taste.

11. Add the spinach leaves and allow to wilt in the sauce.

12. Add the Parmesan and let the creamy sauce simmer for an additional minute, until the cheese is melted.

13. Return the grilled salmon fillets to the pan; sprinkle with parsley and ladle the sauce over each fillet.

14. Serve on steamed vegetables, cauliflower rice, or pasta.

A pure delight!

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