Instead of using sun-dried tomatoes, try roasting whole, ripe tomatoes in the oven at 200°C, gas mark 6, for 20 minutes or until caramelised then continue as instructed in the method
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | High-protein |
| Preparation | Easy |
| 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. See details | |
Ingredients
Cooking Instructions
Download PDFHeat the oil in a large non-stick frying pan.
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.
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.
Using a hand blender, blitz the sauce until smooth then divide between 4 bowls.
Top with the salmon.
Finely chop the parsley and sprinkle over the salmon and top with the remaining sun-dried tomatoes.
