I modified this recipe from Healthy GF family but bulked it out a bit more with a few extra veg. Delicious!
PREP: 10 MINUTES | COOK: 30 MINUTES | SERVES: 4
- 500g salmon, skin off
- 4 tablespoons olive oil
- 2 tablespoons butter
- 2 eschalot, diced
- 3-4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup sun dried tomatoes (in oil), chopped
- 1 bunch asparagus, trimmed and chopped
- ½ cup vegetable broth or chicken broth
- ½ cup heavy cream
- 1 tablespoon fresh basil, chopped
- Salt and Pepper to taste (plus extra for seasoning salmon)
- 1/2 cup Parmesan cheese
- 2 cups fresh baby spinach
- 2 tablespoons fresh parsley for garnish
- Serve with rice or quinoa (stirred in) or serve over cous cous
Sear the salmon
- Generously salt and pepper both sides of the salmon and heat a deep saute pan with olive oil (approximately 2 tablespoons, more as needed to cover base of pan) When oil is hot, place in pan and sear approximately 5 minutes per side until crisp on top and bottom and cooked through.(timing may depend on thickness of salmon) Remove from pan using tongs and set aside on plate.
Make the sauce
- Wipe the saute pan clean as needed, then heat olive oil and butter until shimmering (not burning), and add in onion and garlic and saute 5 minutes.
- Add cherry tomatoes, asparagus, sun-dried tomatoes, salt, pepper and basil. Mix to combine and simmer approximately 5 minutes or until cherry tomatoes blister. If tomatoes are not blistering, cover pan for a few minutes to speed up the process.
- Add in vegetable broth and cream. Stir to combine and bring to a simmer. Add in Parmesan cheese and spinach, mix to combine and let simmer until spinach wilts
- Add seared salmon to the sauce. I prefer to roughly break the salmon apart.
- Stir in rice or quinoa if using, or serve alongside roasted potatoes and steamed broccolini. Enjoy!