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- Heat the oil in a large pan over a medium- high heat. Season the salmon fillets and add to the pan, skin side down. Cook for 5-6 minutes, then turn the heat to medium, gently flip the salmon over and cook for 2-3 minutes until barely cooked. Transfer to a plate and set aside.
- Add the garlic to the same pan and cook for one minute. Add the cream, stock, oregano and Parmesan. Whisk in the cornflour mixture, season to taste and simmer for 2-3 minutes.
- Add the spinach and sun-dried tomatoes and simmer for 1-2 minutes until the spinach begins to wilt. Add the salmon back to the pan, heat through for 1-2 minutes and then serve with baked or mashed potatoes and some green vegetables.
Per serving: 359kcals, 22.3g fat (5.7g saturated), 5.1g carbs (1.2g sugars), 36.8g protein, 0.8g fibre, 0.382g sodium
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