Ingredients

  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
  • SpinneysFOOD Fine Sea Salt ¾ tsp
  • SpinneysFOOD Ground Black Peppercorns ¼ tsp
  • Salmon fillets 4
  • Salted butter 2 tbsp
  • Garlic cloves 2
  • Vegetable stock 80ml
  • SpinneysFOOD Sundried Tomatoes 100g
  • Pouring cream 500ml
  • SpinneysFOOD Fresh Parsley A handful

Nutrition (Per serving)

  • Calories 533
  • Fat 33.5g
  • Saturates 13.2g
  • Protein 42.3g
  • Carbs 20.1g
  • Sugars 14.9g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Pan-fried salmon in creamy sundried tomato sauce

Mediterranean 15 Mins Prep · 15 Mins Cook


  1. Heat the oil in a large non-stick frying pan.
  2. Season the salmon fillets on both sides with ½ tsp of salt and place in the hot pan, skin-side down, frying for 5 minutes on each side. Remove from the pan and set aside.
  3. To make the sun-dried tomato sauce, melt the butter in the same pan. Grate in the garlic. Sauté over a medium heat for 1 minute. Pour in the vegetable stock and reduce slightly, approx. 10 minutes. Roughly chop the sun-dried tomatoes and add half to the stock. Cook for a further 2-3 minutes before lowering the heat and adding in the cream. Bring to a gentle simmer and stir occasionally. Season with the rest of the salt.
  4. Using a hand blender, blitz the sauce until smooth then divide between 4 bowls.
  5. Top with the salmon.
  6. Finely chop the parsley and sprinkle over the salmon and top with the remaining sun-dried tomatoes.