Tuscan Salmon

Method

Heat the oil in a large heavy duty frying pan over a medium-high heat. Season the salmon with salt and pepper then lay into the pan skin side down. Fry for 5 minutes until skin is crisp.

Gently turn the salmon and fry the other side for 2-3 minutes, or until just under cooked. Remove salmon from the pan (be careful, it easily breaks)

Add the crushed garlic, cherry tomatoes, chopped parsley and another pinch of salt and pepper to the pan. Give a little stir and turn the heat down to medium. Let the tomatoes start to soften and burst.
Turn the heat down to low, add the cream and give a gentle stir.

Add the thyme, oregano and lemon juice and stir gently. Add the parmesan and give another gentle stir.
Add the spinach and let it wilt (this won't take long!) Gently fold the spinach into the sauce.

Return the salmon skin side down to the pan and let it reheat for 2-3 mins.


Bon apetit!

Serve with your choice of fresh vegetables, or pasta. Tender stem broccoli, asparagus and new potatoes make a delicious accompaniment!

Ingredients:

To serve 4

4 fresh salmon fillets
Drizzle of olive oil
2 garlic cloves, crushed
250g cherry tomatoes (the riper the better!)
Bunch fresh parsley (curly or flat)
Teaspoon dried thyme
Teaspoon dried oregano
300ml double cream (reduced fat if preferred)
Squeeze of lemon juice (about 1 table spoon)
150g finely grated parmesan
150g fresh or frozen spinach
sea salt and cracked black pepper

Tuscan Salmon

Rich and creamy, bursting with flavours from the Mediterranean!