- 3 salmon fillets (or any white fish fillets)
- 4 tbsp oil
- 2 tbsp butter
- 6 cloves garlic, finely diced
- 1 small yellow onion, diced
- 1/3 cup chicken/veg stock
- 150g sun-dried tomato in oil drained and cut into strips
- 1 3/4 cups half and half
- Salt and pepper, to taste
- 3 cups baby spinach leaves
- 1/2 cup fresh grated parmesan
- 1 tablespoon fresh dill
- Heat the oil in a large skillet over medium-high heat. Season the salmon on both sides with salt and pepper
- Sear in the hot pan until cooked to your liking.
- Once cooked, remove from the pan and set aside.
- Melt the butter in a pan/pot and saute the onion.
- Add in the garlic and fry until fragrant for about 1 minute.
- Pour in the stock.
- Add the sun-dried tomatoes and cook for a few minutes.
- Reduce heat to low heat and season with salt and pepper to your taste.
- Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese.
- Add the salmon in, sprinkle with dill and let it simmer for a bit before serving.
