Serves: 4


  • 4 salmon portions – skin off
  • salt and pepper to season
  • 2 tsp olive oil
  • 2 tbsp butter
  • 6 cloves garlic, finely diced
  • 1 small onion, diced
  • 1/3 cup dry white wine (optional) – don’t use sweet white wine
  • 150gm jarred sun dried tomato strips in oil, drained
  • 1 3/4 cups double cream
  • salt and pepper to taste
  • 3 cups baby spinach
  • 1/2 cup fresh grated parmesan cheese
  • 1 tsp cornflour mixed with 1 tbsp water
  • 1 tbsp fresh parsley chopped


1: Heat the oil in a large skillet over medium/high heat.  Season the salmon portions on both sides with salt and pepper then sear in the hot pan, flesh-side down first for 5 minutes on each side, or until cooked to your liking.  Once cooked, remove from the pan and set aside.

2: Melt the butter in the remaining juices leftover in the pan.  Add in the garlic and fry until fragrant (about 1 min).  Fry the onion in the butter.  Pour in the white wine (if using) and allow to reduce down slightly.  Add the sun dried tomoatoes and fry for 1-2 mins to release the flavours.

3: Reduce heat to low heat, add the cream and bring to a gentle simmer while stirring occasionally.  Season with salt and pepper to your taste.

4: Add in the spinach leaves and allow to wilt in the sauce and add in the parmesan cheese.  Allow sauce to simmer for a further minute until cheese melts through the sauce.  (For a thicker sauce, add the milk/cornflour mixture to the centre of the pan and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

5: Add the salmon back into the pan, sprinkle with the parsley and spoon the sauce over each portion.

6: Serve over pasta, rice or steamed veg.



Recipe courtesy of Cafe Delites