4 x fresh salmon fillets
½ packet baby spinach
1 small finely diced white onion
1 small pkt sundried tomatoes in olive oil chopped up coarsely
2 tbls of oil from the packet of the sundried tomatoes
cracked black pepper
Himalayan salt
olive oil to fry
butter to fry
3 fresh garlic cloves minced
500ml fresh thick cream
½ cup vegetable stock
½ tsp paprika
1 tbls dried basil
1 very tiny red chili chopped
1 tsp red chilli flakes
½ cup parmigiana finely grated


Add a little butter and olive oil to a good quality heavy base pan. Season the salmon fillets with cracked black pepper and Himalayan salt. Sear the salmon fillets on both sides starting with the skin side on high for a few minutes. Do not over cook. Remove the salmon from the pan and sauté the onion, garlic, sundried tomatoes, basil, chilli, chilli flakes and paprika until the onion is a little soft. Add the vegetable stock, sundried tomato oil and reduce a little. Add the cream and mix well. Simmer for a few minutes on low. In the meantime remove the skins gently from the salmon fillets. Add the baby spinach to the pan and let it welt. Add the parmigiana and mix well. Switch off the stove. Add the salmon fillets back to the pan and spoon a little sauce over the fillets. Serve on pumpkin and sweet potato mash.

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