Cooking Instructions

• Season the salmon with salt and black pepper, then heat some cooking oil in a large frying pan over a medium to high heat. Pan fry the salmon for 4-5 minutes on each side, until it’s almost cooked through.
• Remove the salmon from the pan and set aside. Add the diced onion and cook until it softens.
• Chuck in the garlic and cook for a minute before pouring in the vegetable stock and double cream.
• Add the baby spinach and sun-dried tomato paste, stir well and then bring it to a simmer.
• Add in the grated parmesan and stir well, then get the salmon back in the pan. Cook until the sauce thickens, taste for seasoning, then dish it up with rice and green vegetables. Enjoy.