Tuscan Salmon
Creamy salmon fillet with spinach and sun-dried tomato
Servings: 3 people
Calories: 830kcal
Ingredients
- 3 pieces salmon fillet
- 3 cups baby spinach
- 5 ounces sun-dried tomato
- 5 tablespoons Parmesan cheese
- 1 1/2 cups heavy whipping cream
- 6 cloves garlic minced
- 1 piece onion chopped
- 1/2 cup water
- 2 tablespoons butter
- 4 tablespoons cooking oil
- 2 tablespoons parsley chopped (optional)
- Salt and ground black pepper to taste
Instructions
- Rub salt and pepper all over the salmon. Let it stay for 5 minutes.
- Heat oil in a pan. Fry salmon until light brown. Turn it over and perform the same step on the opposite side. Remove salmon from the pan. Set aside.
- Melt butter on the same pan with remaining oil.
- Add garlic. Cook until it starts to brown.
- Add onion. Sauté until it softens. Put the chopped sun-dried tomato into the pan. Cook for 30 seconds. Pour water. Cover the pan. Continue cooking for 3 minutes.
- Pour-in heavy whipping cream. Stir. Cover and let boil.
- Add Parmesan cheese and spinach. Cover and cook for 1 minute.
- Put the fried salmon fillet back into the pan. Cover and cook for 2 minutes.
- Season with ground black pepper as needed. Sprinkle chopped parsley on top.
- Serve hot. Share and enjoy!
Nutrition
Calories: 830kcal | Carbohydrates: 37g | Protein: 14g | Fat: 74g | Saturated Fat: 35g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 392mg | Potassium: 1983mg | Fiber: 7g | Sugar: 20g | Vitamin A: 5500IU | Vitamin C: 36mg | Calcium: 284mg | Iron: 6mg